
NEW YORK: 

BEADLE! AND COMPANY, 118 WILLIAM ST. 

General Dime Book Publishers, 


































































































































8eadle’s Hand-books for Popular Use. 

-—-—- 

Beadle & Co. publish several books of more than ordinary interest 
and value to that class of persons who wish for aids in letter writing, 
tor assistance in becoming acquainted with the rules and observances 
of society, etc., etc. They are particularly adapted to ^ 

popular want of reliable and available text books on then MUk/j t. 4 
can not fail to give perfect satisfaction. They are: 

BEADLE’S DIME LETTER-WRITER. 

(Revised, and. Enlarged Edition.) 

A Perfect Guide to all Kinds of Correspondence. 
chapters and directions on the following : 

The Art of Composition and Punctuation; the Meaning and Uses of 
“ StyleLetters of Business; Letters of Pleasure and Friendship; 
Letters of Love; Letters of Duty and Trust; Letters of Relationship; 
Letters of Various Occasions; Writing for the Press; Improprieties 
of Expression; Complete Dictionary of Foreign and Classic Phrases; 
Abbreviations; Poetic Quotations for Various Occasions; Proverbs 
from Shakspeare, etc., etc. 


BEADLE’S DIME BOOK OF ETIQUETTE. 

(Revised, and. Enlarged. Edition.) 

For Both Sexes. A Guide to the Usages and Observances of Society. 
Embracing important chapters as follows: 

Entrance into Society; General Observances for Visits, etc.; Special 
Observances for All Occasions; the Formula of Introductions; on 
Dress and Ornaments; on Cleanliness and Fastidiousness; Conver¬ 
sation and Personal Address; Writing of Address, etc.; Balls, Even¬ 
ing Parties, Receptions, etc.; the Card and Chess Table, etc.; Enter¬ 
tainments, Dinner Parties, etc.; Etiquette of the Street; the Polite¬ 
ness of Business; Advice to the Working-Man; Love, Courtship 
and Marriage; Respect for Religion and Old Age; a Special Word 
to the Lady; Impolite Things; the Phrenology of Courtship; Special 
Word for Ladies only; Oonli iential Advice to Young Men; Culti¬ 
vate a Taste for the Beautiful; Etiquette of Horseback Riding; the 
Laws of Home Etiquette; Cards of Invitation for All Occasions; the 
Language of Rings; Good Manners on the Ice. 

These works are printed in very attractive form. They are to Ne 
had of all News Agents, or can be ordered by mail, by remitting tei^s 
cents each. \ 

, • BEADLE & COMPANY Publishers, 118 WilliaWSt., N. Y. 





REVISED AND ENLARGED EDITION. 


BEADLE’S 






MOST ECONOMIC, MOST PRACTICAL, MOST 

EXCELLENT. 





BY MBS. VICTOR. 




Trtxifet \Jj~v '' 


V 

& if c 
^ , \ U i i 


) r >[• f:) d't 


NEW YORK: 


ri m 


BEADLE AND COMPANY, PUBLISHERS, 

118 WILLIAM STREET. 



■ /<£ 












Entered according to Act of Congress, in the year 1S63, 

By BEADLE AND COMPANY, 

In the Clerk’? Oftiee of the District Cgurt of the United States, 
for tbe Southern District of New Yotk. 


Cook Book. 


\ 








CONTENTS 


Introduction,.11 

BREAD. 

Potato Bread—Brown Bread—Bran Water Bread—Rye'and 
Indian Bread*—Wheat and Rye—Milk Rising Bread—But¬ 
termilk Bread—Bread Biscuits—Biscuits or Rolls—French 
Rolls—Sally Lunn Biscuits—Soda Biscuits—Buttermilk 
Biscuits, -■.12 

VARIOUS KINDS OF HOT BREAD AND CAKES. 

Short Cake—Corn Cake—Johnny Cake—Apple Johnny Cake 
—Bannock—Griddle Cakes—Rich Griddle Cakes—Buck¬ 
wheat Cakes—Rice Griddle Cakes—Corn Griddle Cakes— 
Tomato Grjddle Cakes—Waffles—Muffins—Fritters—Ap¬ 
ple Fritters—Rye Fritters—Sweet Fritters, IT 

VARIOUS OTHER BREAKFAST DISHES. 

Toast—Dry Toast—Buttered Toast—Milk Toast—Fried Rice 
—Omelette—Scrambled Eggs—Scrambled Eggs with Bread 
—Poached Eggs—Boiled Eggs--~Wheaten Grits—Hominy 


-Samp—Hasty Pudding, - 

19 

meats: 


Boiling—Roasting—Broiling—Frying, 

BEEF. 

^ 22 


Roast Beef—Ribs of Beef Boned and Rolled—Boiled Beef, 
Plain—Beef Alamode—Alamode Beef, (another way)— 
Beef Broiled—Beef Fried—Beef Stewed—Beef Pie—To 
Collar Beef—Beef Cake—Fricaseed Beef—Beef’s Heart— 
Potted Beef—To Dress Beef Tongues—Smoked Beef— 
Pickle for Corning Beef, - - - - - 24 

. VEAL. 

Boiled Veal—-Fried Chops—Veal Pie, Baked—To Boil a Leg 
of Veal—Leg of Veal, Roasted—Loin of Veal, Stewed— 
Shoulder of Veal—Calves’ Feet—Calves’ Feet Fricaseed— 
Calf's Head—Calf’s Liver,.28 

MUTTON. 

Mutton Chops—Mutton Chops Broiled—Chops as Beefsteaks 
—Mutton Steaks—Neck of Mutton—Shoulder of Mutton— 
Leg of Mutton Boiled—Leg of Mutton Roasted—Haunch 




OOSTKS'T*. 


viii 

of Mutton—Saddle of Mutton—Mutton Cutlets—Irish Stevr 
—Hash—Leg of Larab, Roasted—Fore Quarter of Lamb 
Roasted—Lamb Stewed with Peas, - - - - 30 

PORK. 

Pork Steak—To Fry Pork—To Roast Pork—Spare-rib of 
Pork Roasted—To Broil Ham—To Boil a Ham—Pig’s Feet 
Stewed—Souse—Head Cheese—Fine Sausages—Pickle for 
Hams—Salting Pork—To Melt Lard, * - -33 

VENISON. 

Steaks—Haunch of Venison Roasted—Venison Pie, - 37 

POULTRY AND GAME. 

Roast Turkey—Boiled Turkey—Roast and Baked Goose— 
Ducks—Roast Fowl—Chickens Boiled—Fowl Broiled— 
To Fricasse a Fowl—Chicken Pie—To Cook Pigeons— 
Roast Woodcock, Snipe, etc.—Small Birds Broiled,_37 

FISH. 

To Fry Fresh Fish or Eels—Baked Shad—To-Broil Fresh 
Fish—Fresh Codfish Boiled—Salt Codfish Boiled—Codfish 
Balls—Trout Fried—Stewed Blackfish—Fresh Cod Boiled 
—Chowder,. --41 

• A FEW NICE BREAKFAST DISHES. 

Fresh Meat Griddles—Clam Griddles—Oyster Pancakes— 
Fish Balils—Codfish Toast—Rice Balls—Hashed Mutton- 
Head Cheese—A New Breakfast Dish, 44 

SOUPS. 

Beef Soup—Vermicelli Soup—Pea Soup—Bean Soup—Split 
Peas and Barley Soup—Vegetable and Rice Soup—Tomato 
Soup—Maccaroni Soup—French Soup—Egg Dumplings 

for Soup,.45 

VEGETABLES. 

Potatoes — Tomatoes — Green, Peas — Greens —-Onions — 
Squashes—Green Sweet Corn—String Beans—Dry Beans 
—Lima Beans—Beets—Vegetable Oyster or Salsify—As¬ 
paragus — Parsnips —Carrots— Cabbage—Turnips—Cauli¬ 
flowers, . 43 

SAUCES. 

White Sauce—Caper Sauce for Fish—Egg Sauce—Plain 
Butter Sauce—Cranberry Sauce—Apple Sauce—Pudding 
Sauce—Sweet Sauce, ------ 5‘2 

SALADS. 

Radishes—Celery, *•••••«■ 53 





eosTjLNm 


Lx 


PIES. 

Minced Pi©—Pumpkin Pie—Apple Pie—Cherry Pie—Peach 
Pie—Green Currant Pie—Gooseberry Pie—Fresh Berry 
Pies—Dried Berry Pies—Dried Fruit Pies—Rhubarb Pie 
—Lemon Pie—Plain Custard Pie—Corn Starch Pie—Cran¬ 
berry Tart—Fruit Pies—Pies for Dyspeptics—Custard 
Pies,.. - ‘ - 54 

PUDDINGS. 

Christmas Plum Pudding—A Good Christmas Pudding— 
Superior Plum Pudding—Baked Indian Pudding—Boiled 
Rice Pudding—Sponge Pudding—Light Bread Pudding— 
Mush or Virginia Pudding—Floating Island—Custard 
Pudding Baked—Batter Pudding Boiled—Arrow-root Pud¬ 
ding— SagcTPudding—Plain Baked Bread Pudding—Eco¬ 
nomical Pudding—Scalded Pudding—Tapioca Pudding— 
A Boiled Apple Pudding—Apple Dumplings—Jefferson 
Pudding—Arrow-root Blanc-mauge,’ 58 

CAKES. 

To Make Icing—A Fruit Cake for a Large Party or Wedding 
•—Wisconsin Fruit Cake—Fruit Cake—Loaf Cake—Pound 
Cake—Sponge Cake—Rice Cake—A Good Tea Cake— 
White Cup Cake—Delicate Cake—Cookies without Eggs— 
Kisses or Drop Cakes—Soft Cake in Little Pans—Jumbles 
—Ginger-snaps—Soda Jelly Cake—Tea Cakes—Cream 
Cookies—Soft Gingerbread—Faith Cakes—Gingerbread— 
Ginger-nuts—Economical Cake—Excellent Plain Crullers 
—An Excellent Common-Fried Cake—Doughnuts with 
Sugar—Tliin Pound Cake—One, Two, Three, Four Cake 
—Seed Cakes—Cookies, ------ 61 

TEA, COFFEE AND CHOCOLATE. 

Green Tea—Black Tea—Coffee—Chocolate—Cocoa—Coffee 
31 ilk—A Substitute for Cream for Coffee—Parisian Cof¬ 
fee, .--C 6 

JELLIES, PRESERVES, DRIED FRUITS, ETC. 

Jellies—Apple Jelly—Black Currant Jelly — Gooseberry 
Jelly—Raspberry Jelly—Plum Jelly—Strawberry, Rasp¬ 
berry, Red Currant, or Currant and Raspberry Jelly— 
Moss Jelly—Lemon Jelly—Red or White Currant .Jelly, 
made by Boiling—Marmalades—Coloring for Jellies, Cakes, 
etc.—Italian Alode of Preserving Strawberries—Straw¬ 
berries for Tea—Peaches for Tea—Pears for Tea—Pears 
Preserved—Peaches Preserved—Golden Pippins, to Pre¬ 
serve—To Preserve Greengages Whole—Green Apricots— 
To Preserve Apricots Whole—To Preserve Rhubarb—To 
Preserve Strawberries—Preserved Grapes in Bunches— 




2 


CONTENT*. 


To Preserve Pine-apples—To Preserve Siberian or Ameri¬ 
can Crabs—To Make Tomato Figs—Frosted Fruit—To 
Keep Apples Fresh a Year—To Keep Grapes, Plums, etc., 
through the Winter—To Dry Pears—To liry Cherries 
with Sugar—To Dry Gooseberries—To Dry Cherries and 
Plums—Raspberry Jam—Green Currant Jam—Blackbeny 
Jam—Greengage Jam, - - - - - 67 

PICKLES. 

To Pickle Cucumbers—Mangoes—Tomato Catchup—Green 
Tomato Pickles—Peaches—Very Rich Sweet' Pickles— 
Citron—Cherries—Cucumber, No. 2 —Brandy Peach—To 
Pickle in Brine—Tomato Chowder—East India Pickle, 76 

ICE CREAM. 

How to Make it,.. * ' * * 80 

OYSTERS AND OTHER SHELL FISH. 

To tell Fresh Oysters—To Keep Oysters—Oyster Soup- 
Fried Oysters—Stewed Oysters—Oyster Pie—Baked or 
Scalloped Oysters—Roast Oysters—Raw Oysters—Oyster 
Fritters—Oyster Patties—Oyster Catchup—Pickled Oyst¬ 
ers—Clam Soup—Clams Stewed (Soft Shell)—Clams Fried 
(Hard Shell)—Lobster Soup—To Stew Lobsters—To Roast 
Lobsters—Lobster, Cold—Lobsters, Potted, 82 

THE CARTER’S MANUAL. 

General Directions — Turbot — Salmon — Mackerel — Cod’s 
Head and Shoulders—Fowl Roasted—Fowl Boiled—Tur¬ 
key Boiled—Turkey Roasted—Goose—Green Goose—Duck 
—Ducklings—Pigeons—Snipes—Woodcocks, Grouse, etc., 
—Sirloin of Beef—Ribs of Beef—Round of Beef—Saddle 
of Mutton—Breast of Veal—Aitch Bone of Beef—Calf’s 
Head—Shoulder of Mutton—Leg of Mutton—Spare Rib- 
Quarter of Lamb—Fillet of Veal—Pig—Venison—Ham—• 
Tongue—Leg of Pork, ------ 86 

MISCELLANEOUS. 

Egg Plants—Egg Plant Fried—Chicken Pudding—Apple 
Pottage—Apple Fritters—Picalilli—Quick Pickles—Pickled 
Damsons—Potato Muffins—Drop Biscuit—Brentford Rolls 
—Crumpets—Raw Potatoes Fried—A Nice Way to Cook 
Meat—Best Way to Cook Clams—French Mustard—A 
Delicate Baked Fruit Pudding—Plum Pudding without 
Eggs—Whigs—Red Sugar-beet Pies—Boiled-cider Pie— 
Watermelon Rind Preserved—Peach Jelly—Blancmange 
©f Rice Flour,.- ^6 



f 


THE 

Dim© Cook Book. 


INTRODUCTION. 

In these hard times, when even people—who once were 
not compelled to take thought for the morrow, what they 
should eat or what they should drink, because the morrow 
took care of itself—find it convenient to learn the meaning 
of the word economy , there are many things which might 
be said to advantage about our American style of living. 

There are a great many ways in which economy may be 
consulted at the same time that comfort is attained; but 
our people seem to have a great contempt for it, and to 
prefer those dishes most costly and most unhealthy above 
those equally palatable, yet less troublesome to prepare, 
less expensive, and less injurious to good health. 

In those-countries where the art of cookery has been 
brought to the highest perfection, and where provisions in 
the raw state are much dearer than in our own, the table 
actually is furnished at less expense. This is the result, 
not only of skill, but of a willingness—indeed, a necessity 
—to make the most of a little. .With a handful of herbs 
which cost but a few sous, and a tiny piece of meat, or a 
cheap bone, a Frenchman will serve yOu up a delicious 
and substantial soup, upon which, with a few equally inex« 
pensive accompaniments, you can dine royally. In Italy 
you can have a dinner for four persons, including a bottle 
of excellent wine, cooked, brought to your house, served 
to you, and the dislrns removed, at a cost of four or five 
shillings, which here would cost nearly as maDy dollars, if 
of the same quality ana style. 

While it is a source of Satisfaction and pride that our 
laboring classes are able^o provide so much more bounti 


\ 


a 




THK DIME COOK BOOK. 


.12 

fully for their families than those of other nations, it is 
highly desirable that they should learn how to secure the 
largest amount of comfort m ith the smallest outlay. A 
great part of this important mutter rests with the house¬ 
wife. To her is entrusted the welfare of the indoor world. 
The health of hei^childrcn and the cheerfulness of her bus* * 
band will depend very much upon her skill and intelligence. 
All housewives can not afford a variety of books, nor th 
time to make them a study. The object of the Dime Cook 
Book is to place a judicious variety of recipes at their 
command in as cheap and compact a form as possible. It 
will contam, with few exceptions, only such matter as is 
available to families of moderate means—that is, it will 
not be occupied with details of fancy dishes and elaborate 
cookery which it would require the time and science of a 
professed cook to prepare; while the recipes given will 
enable the housewife to furbish a variety of excellent 
things which should satisfy the tastes of the household. 

The table should always be an object of solicitude to the 
manager of a home. A little extra care bestowed upon 
.its arrangements, that it shall be scrupulously neat, or¬ 
derly, and well-served, will be repaid by the contentment 
and harmony promoted. If there is nothing upon the 
vloth but a single homely dish, neatness and order should 
still be the rule. We are in favor of all the ornament and 
variety which can be bestowed upon it without causing it 
to absorb too much of the housewife’s valuable attention 
or the provider’s purse. The best cooks are not usually 
the most extravagant ones. Tim odds and ends of the 
table, nicely preserved and skillfully made over, form some 
of our most palatable dishes. 

With the hope that the Dime Cook Book will be found 
ir all respects practical and available., we proceed to treat 
of the article, of food which stands first in importance—th« 
staff of life: 

BREAD. 

When a person wishes to make her own thread, if she 
can not procure excellent yeast from the brewer whenever 
wanted, her best plan, if she has a cool cellar, is to manu¬ 
facture the yeast. It will need to be renewed about ouc« 
a week in hot weather; but not so often in cold. 

A. stone erode is the best vessel *> contain it. Put a hand 


CHEAT). 


13 


ful of hops in a quart of boiling water; let theiu'simmcr a 
few moments; have in a dish sufficient flour to make « 
thick sponge; pour on the water, through a culendar or 
eeive, to keep the hops out, scalding hot, and stir the mix¬ 
ture well, adding a teaspoonful of ginger and a tablespoon- 
ful of sugar or molasses. When it has cooled sufficiently 
not to scald the yeast, add, from the remains of the last 
brewing, a little yeast, say half a teacupful, and set it near 
the fire to rise. When it becomes light, which will be in a 
few hours, turn it into the crock—which must be previously 
washed and scalded—and set it away in a cool spot. It 
must not be allowed to freeze in winter, as that kills it. 
This ought to serve for three or four bakings. To make, 
then,—having this truly excellent yeast in readiness—good 
white-flour bread, proceed as follows: 

Sift into a good-sized pan or wooden bread-bowl a 
quantity of flour; make a hole in the center, pour into 
this, water, according to the quantity of bread required; 
add a little sa 1 *; stir the flour around from the inner 
edges with a stout spoon until a tolerably stiff batter is 
formed; add the yeast, mixing it in well. If the yeast is 
very fresh and brisk, a teacupful will be sufficient for four 
moderate-sized loaves; if a little stale, use mo>e. Cover 
- the batter half an inch thick over the top with flour; leave 
it to rise. Observe: the excellence of bread depends upon 
attention to small matters; and, until experience makes 
the whole thing such a matter-of-coursx. lhat mistakes can not 
occur, too much care can not be given to the composition, 
simple as it seems to the practised cook. Ir. hot weather 
this batter should be made of cold water—especially if set 
over night—which is a good plan, preparing it about bed¬ 
time, leaving it in a cool but not cold place, when it 
will be found light, in the morning. It must then 
be moulded into dough, by kneading in the rest of the 
flour, covered with a napkin, set in a warm place; in about 
an hour it will have risen again, when it is to be taken upon 
the molding-board, divided into loaves, thoroughly kneaded, • 
(the more the'better), put upon greased pans, covered, and 
left to rise the third time; have the oven hot; when light 
prick the loaves to prevent cracking, and bake. It must not 
be made too stiff; it must be well kneaded; it must not ba 
allowed to get chilled at any period during the process, 
neither scalded by heat; it must not stand too long when 


14 


THE DIME COOK BOOK. 


ready for moulding; it must not be put into so slow an 
oven as to make it sodden: these rules apply to all varie¬ 
ties of bread. If it threatens to be sour, from fault of the 
yeast or too much heat, dissolve a small portion of soda, 
and incorporate thoroughly Into the mess. * In winter the 
water should be warmed according to the coldness of the 
weather, always taking care not to scald the yeast, as that 
kills it. 

Potato Bread. —The addition of potatoes is thought by 
many an improvement to the above-described bread. Pare 
half a dozen potatoes, slice them, boil them until mealy, 
mash them very fine, and pass through a seive, and add 
.them warm to the mixture, when the batter is about being 
kneaded into dough. Some persons are in the habit of 
scalding a small quantity of flour with the water in which 
the potatoes were boiled, and adding this at the same 
time; if this is done, they must be pared before boiling; 
otherwise, the water will not only be dark, but will be un¬ 
healthy—to a certain degree poisonous. 

Brown Bread. —Bread made from unbolted flour should 
be set to rise with a sponge, the same as for white flour ; 
but when mixed in the morning, should not be made so 
stiff, as the bran renders it dryer. We think it most ex¬ 
cellent to be made no harder than can be stirred with a 
stout spoon, and with the addition of a small cup of mo¬ 
lasses. It will then be required to rise in basins, and will 
not want the third rising; also will take more time in 
baking. It is sweet, moist, healthy, and delicious,,made in 
this manner. 

Bran Water Bread.— In making either white or brown 
bread, you get considerably more nutrition from the same 
amount of flour by using bran water for wetting it. The 
proportions are three pounds of bran to twenty-eight of flour. 
Boil the bran for one hour, and strain it through a hair 
cloth seive. It is said that one fifth may be saved by this 
method. 

Rye and Indiin Bread.— Two parts of corn-meal to 
one of i ye. Put the corn-meal first into your bread pan, 
with a little salt and molasses; wet it with scalding water— 
be sure that it is scalded—working it at the same time 
with a spoon. When lukewarm, add the rye, a cup full of 
good yeast, aDd mix it up with water, not very stiff' 


BREAD. 


15 


d it into loaves; let it stand to rise; bake it in a mna* 
crate oven. It will require a much longer time to ba*a 
than wncat bread; and should be made in thicker loaves. 
If you have a brick oven, this bread acquires a veiy su* 
perior excellence by making the loaves large'and allowing 
them to remain in the oven until it is cold. 

Wheat and Rye —May be used together, half in half, as 
more economical, when flour i3 very high-priced. Made 
the same as wheat alone. 

Milk Rising Bread. —This is made, altogether, in many 
families; especially in the country, where baker’s yeast is 
not to b« procured. It is a very white and beautiful bread 
when well-made, though hardly as nutritious as hop yeast. 
It is less trouble to make it than almost any other kind, 
after the housewife has once acquired the art. Take of 
milk, according to the size of the baking required, make 
it bloed-warm by putting in hot water, about half in half; 
add salt,in the proportion of a teaspoonful to a pint; make 
a thin batter—not very thin—set the vessel containing it 
in a larger one, so that it will be surrounded with luke* 
warm water, which must be kept at that temperature until 
the sponge rises. It should be very light; but it must not 
stand foo long, as it acquires a disagreeable odor, and 
makes wet, heavy bread by so doing. As soon as light, 
pour the sponge into the center of your baking of flour; 
add more milk or water; knead into loaves, set to rise in 
buttered pans, bake half or three quarters of an hour in 
rather a quick oven. This bread dries sooner than most 
other varieties, and should be made often. 

Butter-Milk Bread. —Take three pints of butter-milk, 
(no matter how sour), and put it in a saucepan to boil; 
then take one pint of flour, in a bowl or jar, with half tea¬ 
spoonful of salt. Pour the milk, while boiling, over tho 
flour, stirring briskly that all may be scalded; let it stand 
until lukewarm; add half pint of yeast, home-made or 
brewer’s. This must be made over night. Early in the 
morning take flour for three large loaves ; have ready a 
pint of water, nearly boiling hot; pour it in the flour, mix, 
add the sponge; work and knead the dough well; form 
into loaves, which put in buttered pans; set them in a 
warm place to rise, and in two hours you may bake 
'.ham. 


15 


THB DIMS COOK BOOK. 


Bread Biscuits. —The bread most commonly used is 
Maryland and eastern Virginia, is made without any yeast. 
A quart of flour, tablespoont’ul of lard, and a little sail 
• mixed with milk or water, forms a dough which is pounded 
by active hands for at least half an hour. It is then, 
moulded into round biscuits, which appear on the tabic 
white as snow, and are among the most palatable species 
of bread. Few northern housekeepers or domestics could 
spend the time requisite in the preparation of this form Oi 
bread. y 

Biscuits or RotIls. —Set the sponge as for bread, but 
before kneading it up add butter, lard, or beef-drippings, 
in the proportion of about two ounces of shortening to one 
pan of biscuits. If eggs are plenty, add an egg. When 
making bread, it is easy to reserve a portion of the dough, 
to be made into biscuits for the next meal, by simply 
working in the shortening. 

French Rolls —Are made the same as biscuits, except 
that more eggs and butter are used. The dough for either 
of these should not be quite so stiff as for bread. 

Sally Lunn Biscuits. —When the sponge is set, as for 
rolls, and has risen, rub two ounces of sugar and a quarter 
of a pound of butter into the flour, which you add to the 
sponge. Make out on pans; when light, bake in a quick 
oven. We will here remark that many people use milk 
instead of water for wetting bread and biscuit. It is not 
necessary and need not be used, unless it can be had with¬ 
out much expense. When water alone is used, a trifle 
more shortening is required. Ilop-yeast bread is better 
and sweeter without milk. 

Soda Biscuits. —Measure out the exact quantity of flour 
which you will require,, so that the proportions will be 
maintained: one quart of flour; one pint of water; one 
email teaspoonful of soda; two of cream of tartar; two 
ounces of butter. Rub the butter thoroughly into the 
flour; after this is done, stir the cream of tartar equally 
through it; dissolve the soda in the water, which should 
be slightly warmed, pour it into the center of the flour 
mix it up lightly, hastily, and not too stiff, roll it out upon 
the moulding-board, cut them out with cake-cutter or tum¬ 
bler, place them upon floured pans, bike immediately in a 
quick oven. Every cook can have soda biscuits of 


BREAD. 


17 


qu ty to delight the palate by a little care in following 
the^ > directions. All mixtures which are lightened witn 
sodu and cream of tartar should be so put together that 
the greater part of the fermentation will take place after 
they go into the oA'en. For this reason biscuits should not 
stand long after being made. A quick oven is absolutely 
necessary to their proper baking; it should be hot when 
they are placed in it. Twenty minutes is enough for them. 
They should also be served shortly after they are baked. 

Observe: cream of tartar is more apt to vary in strength 
ban soda. The usual proportions should be twice as 
Much in bulk of cream of tartar whatever the mixture in 
vhich it is placed. Should the dough, upon baking, have 
• greenish tinge, it is evident that the cream of tartar is 
Ioiicient in quality—a little more must be used. 

Butter-Milk Biscuits —Are made the same as above, 
except- that the cream of tartar is omitted. An even tea- 
Lpooniol of soda or saleratus is the rule for a pint of milk, 
unless <vry sour. Avoid using saleratus too freely. It is 
Leithci healthy nor palatable in excess. 

Variocw kinds of Hot Bread, and Cakes. 

Short CLke. —Made the same as biscuit, but rolled out 
in one piece, marked across with a knife, and baked on a tin. 
People who have fire-places, or stoves which open suffi¬ 
ciently in front, think it much nicer to set the tin up against 
a fiat-iron, and bake it before the fire, turning it over to 
brown upon both sides. A board is the true, old-fash¬ 
ioned pan to bake short cake on. 

Corn Cake. —Made of water, salt, and corn-meal, mixed 
hard, and baked upon a board before the fire, has an ex¬ 
cellent flavor of its own. It is more used at the south 
than any other kind of bread. 

Johnny Cake. — A quart of sour or butter milk ; a little 
salt; a piece of butter half the size of an egg; corn-meal 
enough fer a stiff batter. Just before placing upon but¬ 
tered tins for the oven, add a heaped teaspoouful of soda 
or saleratus. Au egg should be added if convenient. If 
s richer cake is desired, two eggi and a spooufnl of syrup 
or sugar should be used. Bake three quarters of an hour. 

Apple Johnny Oa.*k. —Where rich, tender apples are 
ienty, such as k.x ► utable for dutr pliugs, three or feint 


THE DIME COOK BOOK. 


IS * 

ai)pt^ , «, pared and sliced into the batter, make a delicion 
variety of this kind of hot bread. 

Bannock. —Two cups of meal; two of flour; a tea 
spoonful of salt; one of ginger ; four spoonsful of molas 
ses; we* with butter-milk or sour milk; a teaspoonful o 
ealcratus. Bake an hom\ 

Griddle Cakes. —A quart of butter-milk, or sour milk 
an egg ; a little salt; flour to make a thin batter. Beat well 
together, and, just before baking, add a heaped teaspoon¬ 
ful of soda. Have your griddle hot, grease it with butter, or 
any kind of nice drippings, or a piece of fat pork. Drop the 
cakes on from a large iron spoon. It is prudent to bake 
one to test your batter—whether it. have enough or too 
much soda. Turn the cakes with a broad-bladed knife or 
a cake-turner; put them on a hot plate, and serve imme¬ 
diately. If they must be cooked before the meal is served, 
so as to stand a few minutes, they should be buttered when 
taken from the griddle. If the griddle is sticky, scour it 
with salt, and grease it well. 

Ricn Griddle Cakes. —Griddle cakes are better to have 
about four eggs to a quart of milk. To be very nice, the 
eggs should be beaten separately. They can then be made 
with sweet milk, and a little soda and cream of tartar 
added. 

Buckwheat Cakes. —Stir buckwheat flour into lukewarm 
water; it will take nearly a quart of flour to a pint of 
water; add a small cup of yeast. Set it to rise over night, 
if wished for breakfast. Leave plenty of room in the vessel 
containing it, or it will overrun. If it should be sour in 
the morning, add soda until it is sweet. These cakes 
should not stand, after baking, so as to sweat, as that de¬ 
stroys the crispness which should be a part of their excel¬ 
lence. They should be served when taken from the grid¬ 
dle. Use part of the last batter to rise the next, when 
you have them daily. 

Rice Griddle Cakes. —Use boiled rice half, and hai 
flour, to thicken the batter. They are delicious. Rice 
left from the dinner of the previous day, may be used foi 
this purpose. 

Corn Griddle Cakes. —Make your batter of sour o.» 
butter-milk, and a little thicker than when wheat flour U 


BREAD. 


19 


* 


used. A handful of wheat flour should be stirred in, or 
they will break in pieces while being turned. - Cakes, half 
of white flour half of corn-meal, are more easily digested 
than wheat alone. 

Tomato Griddle Cakes. —Slice ripe tomatos into a nice 
batter, and fry them. To lovers of that vegetable they 
are a delectable dish. 

Waffles. —Make a thicker batter than for griddle cakes, 
out not too thick. Allow at least two eggs to a quart of 
milk. Have your waffle-irons well-heated and greased; 
fill one side; shut them up; keep both sides hot by turning. 

Muffins. —To a quart of warm milk add an egg, a piece 
of butter the size of a hen’s egg, a little salt, and a gill of 
yeast; stir in flour to make a thick batter; let it stand to 
rise in a warm place, (if for breakfast, they can be set the 
night before); butter your rings, and put them upon.a hot 
griddle well greased. When a good brown upon one side, 
turn them; do not burn them. 

Muffins —Yery delicious muffins may be made, at a few 
moments’ notice, by using four eggs to a quart of milk, 
and omitting the yeast. The eggs should be beaten sepa¬ 
rately ; a little more butter may be used. This kind will 
be nice baked in small tins in the oven, instead of in rings 
upon the griddle. 

Fritters. —Make a very stiff batter of flour in a quart 
of warm milk; add a gill of melted butter, a little salt, and 
three eggs well beaten; half a teaspoonful of soda; tea¬ 
spoonful of cream of tartar. Drop this mixture from a 
spoon, in pieces the size of an egg, into a kettle of hot 
lard, and fry them brown. 

Apple Fritters. —Slice tart, tender apples in thin piece* 
into the flour for the batter. 

Rye Fritters. —Rye flour makes excellent fritters. 

Sweet Fritters. —Put a teacupful of sugar into a quart 
of batter. 

* Various other .Breakfast Dishes. 

Toast —Bread a little stale makes the best toast. To 
oxpedite toasting, it may, if fresh, be placed in the oven a 
few moments, but it should not be dried through. Car* 
should be taken to brown it evenly and net to burn it. 


20 


TBS DIME COOK BOOR. 


Dry Toast. —This should be made the moment before it 
is served, or it becomes tough and leathery. It should be 
a fine, light, even brown. If piled up, and standing on a 
plate, it sweats. Toast-racks are nice to serve it in, and 
w hile it is hot. 

Buttered Toast. —Moisten the toasted bread slightly 
but evenly with hot water, salted a little. Butter each 
slice well; place it in the oven a moment to melt the but¬ 
ter. 

Milk Toast. —Place the milk to heat; mix a tablespoon¬ 
ful of flour smoothly with a little cold milk, stir it in, and 
let it come just to a boil, with a piece of butter the size of 
an egg to a quart of milk, and some salt. Place your 
toast in a deep dish, and cover it with this gravy. Thin 
cream, omitting the butter, makes a nicer dish, for those 
who are so fortunate as to have it to use. 

Fried Rice.— Any cold rice, left from dinner, or pre¬ 
pared for the purpose, may be made out with the hands or 
a spoon into c'akes about an inch thick, dipped in an egg- 
and-flour batter, and fried a handsome brown in the'fry¬ 
ing-pan with a small piece of butter. 

Omelette. —Beat up five eggs with a quart of milk, & 
little salt, and a teacup of flour; have your frying-pan at a 
very moderate heat, put about an ounce of butter in it; 
turn half the above quantity into it at once; let it do 
slowly, until it is of a light brown upon the under side and 
thickened throughout; with a broad knife turn half the 
omelette over upon the other half, so that it will be brown 
upon the outer sides; take it up carefully upon a warm 
plate, and serve immediately. Put another ounce of but-—- 
ter iu the pan, and fry the remainder. Many persons like 
a little fine-chopped parsley in it; or parsley and about 
two ounces of cold-boiled ham chopped fine. 

Scrambled Eggs. —Beat up a few eggs with a little sa!t t 
tutu them into a pan which has in it a little melted butter, 
etir them until thickened, turn them out into a hot dish. 

Scrambled Eggs with Bread.-^-Au equally nice dish 
may be mdfle with half the quantity of eggs, by cutting up 
lome slices of bread into pieces an inch square, putting 
them in the frying-pan with tfie butter, and letting theui 
brown; then turn the eggs in and stir all up together- 


BREAD. 


21 


Poaciied Eggs. —Have some salted boiling water in a 
pan, break the eggs careThlly, one at a time, in a saucer, 
so as not to disturb the yolk, and slip them into the water. 
When the white is set through they are done. Take them 
up nicely on a small platter, warmed. 

Boiled Eggs.— From two to four minutes. The taste of 
each person at table should be consulted as to the time 
they like their portion to be done in, unless the eggs are 
steamed upon the table. Two minutes set about half the 
white of the egg, three minutes touch the yolk, four harden 
the whole egg. The clock should be watched, and the 
water be kept at the boiling point to insure accuracy. 

Wheaten Grits. —This nutritious and delicious article 
of food can not be too highly recommended. It should 
form part of the breakfast of every family, who can pro¬ 
cure it, twQ or three times a week. It is much better for 
the digestive organs, as well as more relishing to the appe¬ 
tite, than to confine the household too strictly to fine 
bread. Directions for cooking it will be found upou the 
papers in which it is purchased. It is better to soak it 
over night in the amount of water required for cooking it, 
as it will then be more quickly in readiness for the morn¬ 
ing meal. Forty minutes’ boiling, when soaked, or an 
hour when not,, is sufficient. To be eaten plain, or with 
milk, or butter, sugar, or syrup. This, and all dishes 
of a similar character, ought to be cooked in vessels heated 
by steam, to prevent the danger of their scorching, and 
the necessity of constantly stirring them. If no better 
apparatus is to be had, a deep tin vessel which will set in 
the top of the tea-kettle will answer very well. Grits re¬ 
quire no washing. 

IIominy. —Wash hominy in cold water to take out du-t 
and meal. To every pint of hominy put in two and a half 
pints of water, with salt sufficient to season. Half an hour 
will cook the finer kinds, if the fire be good; it is safe to 
allow more time —always when it is steamed. Eat it plain, 
or ^uvith milk, or butter, sugar, or syrup. If there is any 
remaining over, it is nice cut into slices and fried for the 
next moruiug’s meal. 

Sami’ —Should be prepared as hominy; but, being 
coarser, requires a longer time to cook. It is well to cook 
a quantity of this at once, taking time for '* whon othos 


. 22 


THE DTME COOK BOOK. 


work is going on, as baking or ironing. It will bo just as 
nice each time it is warmed. It can be fried, or warmed 
in milk, or with milk and sugar. Warmed up with rich 
milk and maple sugar or syrup it is delicious. 

Hasty Pudding. —Have a kettle partly full of boiling 
water well salted. Stir in,- slowly and evenly, corn-meal 
until it is thickened; adding, at the last, a handful of wliea 
hour. The excellence of the pudding will depend upon it 
smoothness and the thoroughness of the cooking. It should 
boil half an hour after the meal is all in; and must bo 
stirred with a wooden spoddle or stout iron spoon. This 
pudding, when cold, is excellent, sliced, and fried brown. 

The use of these various preparations of grains not only 
make an agreeable variety in the breakfast table, but are 
simple, cheap, and healthy. 

. MEATS. 

Boiling. —Sait meat should be put into cold water, fresh 
into hot, when placed upon the fire. All meat should be 
well washed. Have plenty of water in the kettle; keep 
it steadily boiling, but not furiously. When the water 
evaporates, fill -up with hot water from the tea-kettle. Oc¬ 
casionally remove, with a perforated skimmer, the scum 
which rises; it must not be allowed to gather and dry 
upon the meat, as it spoils its color and appearance. The 
average loss, by boiling, is estimated at twelve per cent. 
Yet this loss may be turned to the best account; for the 
broth of all meats, except very salt old meat, can be made, 
with little trouble and trifling expense, into nutritious, ex¬ 
cellent soups. Never throw away the w-ater in which 
meat has been boiled. If fresh meat, convert it into soup. 
This can be done any time before it turns sour. If not 
wanted upon the first day, turn it into a stone jar, and set 
it away in a cool place. If salt meat, allow the water to 
stand until all the fat has risen to the surface and hard 
eucd; skim this off, and use it for your frying-pan, grid¬ 
dles, etc. 

Do not boil meat any longer than is necessary ; if you 
do, it will become tough and insipid. The usual rule is 
fifteen minutes for each pound; though ham and pork re¬ 
quire at least twenty minutes, and bacon half an hour. 

Roasting. —Meat, roasted before the fire, is more savory 
tli an when baked in an oven, though baking goes gener- 


MEATS. 


23 


ally under tLe sipie title. But few persons nave conveni¬ 
ences, in these days of cook-stoves, for roasting. It is n 
good plan to have a tin reflector or cover made, to set 
upon the hearth of the stove, and having established a fine 
fire, to open ther'front of the stove, having the meat upon 
a dripping-pan before it. Or, if the stove-oven can be kept 
hot enough, leave one door partially open, so that the 
steam may pass off. The meat should be watched and 
turned, that all parts may be equally done, and basted oc¬ 
casionally with the drippings ; if these are not sufficient, a 
little lard or butter shquld be used. The process should 
not be too rapid, or the outside will harden, preventing the 
inner portion from cooking. The waste in roasting is fif¬ 
teen per cent. 

Broiling. —Have clear, glowing coals for broiling. If a 
wood fire is used, half an hour before they are wanted, put 
one or two sticks of hard wood among the others in the 
stove; when these are burned down to coals, rake them 
out in front, having it free from ashes, and usin^ only the 
jde£r coals—any smoking embers will flavor the meat—put 
the gridiron upon them. When stone-coal is used, the fire 
must be made so that all the dust and smoke will have 
burned off, and the fire be bright, without any blaze; take 
off the covers of the stove aud put ou the gridiron. Let 
the gridiron warm before the meat is placed upon it. Do 
not beat and pound steaks or chops if they are tender 
enough without; they are always dryer for it, as breaking 
the flesh lets the juice out; do not even squeeze them upon 
the gridiron or platter, when turning, but save as much of 
the gravy as possible which does come from the meat, to 
pour over it when done. Broiled meats should be served 
as soon as done. 

Drying. —Many housewives have but one way of cookizg 
every variety of meat which comes to their kitchen. They 
fry, fry, fry—turning juicy steaks, tender chops, and re¬ 
bellious ribs, into'tough, greasy, indigestible, leathery 
looking dishes, which their husbands swallow, year affer 
year, without knowing why they feel so dyspeptic. Mi*st 
kinds of fish are excellent and healthy when fried; l ut 
there is hardly any kind of fish or flesh which is not bel ?r 
broiled—even slices of salt pork. The frying-pau shoi i 
be used in moderation. ' 

Observe: Many dishes which are perfect when just p 


24 


THE DIME COOK BOOK. 


pared, lose *ialf their excellence when allowed to stand too 
long before serving. Roast meat is better to be placed 
upon the table soon after it is done: broiled meat always 
should be. 

IBeef*. 

When it is voung, it has a fine, smooth grain,js a good 
red color, and feels tender. The fat should be more white 
than yellow; when it is of a deep color, the meat is seldom 
Laalthy. 

Roast Beef. —A large sirloin of fifteen pounds requires 
from three to four hours. Smaller pieces are a proportion¬ 
ately less time in doing. Put a little drip’ping in the pan 
to begin with, if you have it. Cover the fat parts with 
tpaper, to prevent their doing too much. Baste it with the 
drippings every fifteen minutes, until nearly done; then 
sprinkle a little salt ovej it, bast^it with butter, and dredge 
it with flour. When done, take it up, and use the drip¬ 
pings for making a brown gravy, by adding hot water and 
thickening with flour; add any seasoning liked, as chopped 
parsely. Have horse-radish, tomato, or mushroom catsup, 
or Worcestershire sauce for a relish. 

Ribs of Beef Boned and Rolled. —Take the bones from 
a. rib piece with a very sharp knife. Stuff* the cavities with 
a nice, rich stuffing ;j*oll the beef up in a circular form, 
and wind it around three or four times, to keep it in shape, 
with a pieee of string. Roast it; baste it well while doing, 
as it will be in so compact a mass, it will take longer than 
the same weight upon the ribs. This is not only very hand¬ 
some and easily carved while hot, but it is delicious, cold, 
for supper, breakfast, or luncheon. 

Boiled Beef, Plain.— Boil it according to the direc¬ 
tions for boiling, fifteen to twenty minutes for each pound 
of the meat. Throw some salt in the water half an hour 
before it is taken up. Make soup of tjie water. 

Corned Beef should be boiled in plenty of watei to re¬ 
duce the salt. - It should be accompanied by a variety of 
vegetables. Some persons boil them in the same pot, after 
carefully washing them. Mustard should be ready in the 
ctuel. It is a good plan to boil a large piece of corned 
beef at one time, since it is an excellent thing sliced cold, 
hi sandwiches for luncheon, or made into hash with cold 
boiled notatoar for breakfast. 


MICATS. 


25 


Beet Alamode.—C ut the meat into pieces of three oi 
four ounces each , mince a couple of onions and put them, 
with a quarter-pound of beef-dripping, into a large, deep 
stew-part. As soon as it is quite hot, dour the meat, put. 
it in the pan, keep stirring it; when it has been on about 
ten minutes, dredge it with flour until you have stirred iu 
as much as will thicken; then cover it with boiling wate», 
adding it gradually, and stirring it at the time (it will 
take two quarts to six pounds of meat); skim it when it 
boils; then put in one drachm of ground black pepper, 
two of allspice, and two bay cloves; set the pan by the 
fire, or at a distance over it; let it stew very slowly for two 
or three hours. When you find the meat sufficiently ten* 
der, put it into a tureen, and it is ready for the table. 

Alamopk Beef—Another Way. —Take six or eight 
pounds of the round of beef, score it deep upon both sides, 
fill the gashes with a stuffiing made of sweet herbs, suet, 
and one or two carrots chopped fine—the more herbs the 
better—pepper it well with cayenne pepper; tie it together 
so that the filling will not drop out of the gashes; put it 
upon the dripping-pan, with a little water to begin basting 
with; baste it frequently. It will take two hours or over 
to bake or roast. 

Beef Broiler. —Slices about an inch thick, from the- 
sirloin, are the choicest for broilings. Cut from the round 
of a young beef, they will do very well. There is a differ¬ 
ence in tire price. Do not beat them, unless they are 
tough. Broil them quickly over clear coals. Salt and 
butter them when taken upon the platter; serve immed'. 
ately. 

Beef Fried.—P ut a small piece of butter in the frying- 
pan ; turn the meat two or three times ; dredge it, ; f you 
please, witn pepper, salt, and bread-crumbs. Do not*le.t it 
cook until leathery. Take it up and pour over the gravy 
from the pan: or turn a little cream into the pan, tliicke* 
it slightly with flour, and pour over the meat. 

Beef Stewed. —Stew in sufficient, water to cover the 
meat; when tender, take out the bones and skim off the 
fat. Have ready either mushrooms, truffles, or vegetables - 
boiled and cut into shapes. Lay them on and around the 
* beef. Thicken the gravy, season it with spices, pepper, ot 
• imply with salt, as preferred ; pour it over the dish. 


£6 


THE DIME COOK BOOK. 


Beef Pie. —Make a nice crust, a little richer than f«> 
biscuit; chop up pieces of the boiled round of beef, wht?fl 
you have them cold; season with salt, pepper, and butter, 
and with onions if you like; line a basin with crust, rolled 
about half an inch thick ; till with the beef, moistened with 
gravy or water; dredge in a little flour; cover; bake half 
an hour. 

To Collar Beef. —Choose the thinnest end of the flank 
of beef; it must not be too fat or too lean; the weight 
will be from eight to ten pounds; let it hang in a cool 
place twenty-four hours; when the skin appears moist, rub 
in some coarse brown sugar, and in forty-eight hours after¬ 
ward, you may place it in a pan in which there is a brine, 
made of three-quarters of a pound of salt and an ounce 
and a half extract of saltpetre; rub it well with the brine 
for a week; take out the bones, the gristle, and the inner 
skin. 

Make a seasoning of sweet herbs, parsely, sage, pepper, 
grqynd spice, and salt; cover the beef well with it, roll it 
in a cloth, and tie it firmly and securely with broad tape; 
boil it six hours, but boil gently; take it out, and while 
hot, without disturbing the fastenings, place upon it a 
weight, that when cold, and unrolled, it may retain its 
shape. 

Beef Cake. —Choose lean beef; it should also be very 
tender; if a pound, put six ounces of beef suet; mince 
freely, aud season with cloves, mace, and salt, in fine pow¬ 
der ; put the largest proportion of salt, and least of mace; 
add half the quantity of the latter of cayenne; cut into 
thin slices a pound of bacon, and lay them all around the 
inside, but not at the bottom of a baking dish ; put. in the 
meat, pressing it closely down; cover it with the remain¬ 
ing slices of bacon; lay a plate over it, face downwards, 
andatpon it something heavy to keep it from shifting. If 
there be three pounds of beef, bake two hours and a half; 
remove the bacon, and serve with a little rich gravy. 
These cakes may be made of mutton, or veal, or venison. 

Fricasked Beef.— Take any piece of beef from the 
fore-quarter, such as is generally used for corning, and 
cook it tender in just water sufficient to have it sill evapo¬ 
rate in cooking. When about half done, put in salt, 
enough to just season it well, and half a teaspoonful of 
rapper. If the water should not be done out soon enough. 


MKAT8. 


27 


turn it off and let it fry fifteen minute*, turning it often; 
and it is eveu better than the best roast beef. Make jour 
gravy of the dripping. Take one or two table-spoonsful of 
flour, and add first the fat; when mixed, pour on the hot 
juice of the meat, or hot water from the tea-kettle, and 
your gravy will be nice. Serve with vegetables and salad, 
or apple-sauce. 

Beef’s Heart. —Cut open, remove the ventricles, soak 
in water to free it of blood, and parboil it about ten min¬ 
utes. Prepare a highly seasoned stuffing, and fill it; tie a ' 
string around to secure it; roast until tender. Add butter 
and flour to the gravy, and serve it up hot in a covered 
dish. Garnish it with cloves stuck in it, and eat with 
jelly. 

They are also good boiled tender, cut in thin slices and 
fried, with plenty of salt and pepper. 

Potted Beef.— To a pound of common salt, put a quar¬ 
ter of an ounce of saltpetre, and two ounces of coarse 
sugar. Rub three pounds of lean beef with this, and let 
it remain in the brine fifty hours. Drain and dry it; pep¬ 
per it well with black pepper; put it into a pan; cut half 
a pound of butter in slices, and lay round it; lay a paste crust 
over it, and bake it very slowly four hours and a half. Let 
it get cold, and then cut off the meat, being careful to sep¬ 
arate the stringy pieces from it; pound it in a mortar, 
working up with it four ounces of fresh butter, and some 
of the gravy from the meat when baked, seasoned with 
ground allspice, a little mace and pepper. When the meat 
has been combined with the butter and gravy, until it is 
worked into an even paste, put it into jars, and cover with 
clarified butter. 

To Dress Beef Tongues. —To dress them, boil the 
tongue tender; it will take five hours; always dress them 
as they come out of the pickle, unless they have been very 
lcng there; then they may be soaked three or four hours 
in cold water; or if they have been smoked, and hung 
long, they should be softened, by lying in water five or six 
hours; they should be brought to a boil gently, and then 
simmer until tender. 

Smoked Beef. —One quart of molasses, thick with salt; 
one tablespoon full of saltpetre. The meat to be well rub 
bed with this; then let it lie three weeks before smoking. 


28 


THl DIMS COOK BOOK. 


Picklk for Corjjixo Beef.—F or one hundred pound* 
beef, six gallons water; nine pounds salt, half coarse, half 
fine ; three pounds brown sugar; one quart of molasses ; 
three ounces saltpetre; one ounce of pearlash. Boil it all 
together, skim off the scum, and after packing the beef in 
a tub or barrel, pour the hot contents over the meat. 
This partially cooks it, makes it tender, and keeps it sweet. 

Veal. 

Veal, when of a good quality, is a very delicate meat, and 
especially nice in stews and pot-pies. It should not be 
eaten in extreme warm weather; nor be given to young 
children who are teething. Care must be taken, especially 
in cities, that the veal has not been killed too soon after 
its birth; as it is not an infrequent trick for butchers to 
serve up “ kittens ” oc-veal which is but a day or two, or, 
at most, a few days old. It is a meat which will bear high 
seasoning; and which requires thorough cooking. Beef 
will be found all the more tender and digestible for being 
very rare; whereas veal, to be healthy or palatable, must 
be well-done. 

Boiled Veal. —Cut steaks from the round, or take the 
chops, which are preferable, broil them handsomely, butter 
them well, and serve them very hot. 

Fried Cnops.—Put a good piece of butter in your fry¬ 
ing-pan ; let it become hot; dip the chops in a batter of 
egg and flour, or egg alone, or bread crumbs, pepper and 
salt, and fry a rich brown upon both sides. 

Veal Pie, Baked. —Any part of the veal will do for 
this; the shank is very good. Boil until tender in suffi¬ 
cient water to make a broth for filling the pie. Make a 
crust, a little richer than biscuit crust, either of soda and 
cream of tartar, or, if baking-day, of your bread-dough 
well-shortened roll it ouVhnlf an inch thick, reserving 
enough to cover ’the top, and line a deep baking-pan or 
basin with it. Put in a layer of veal, cut in small pieces, 
dredge with pepper, salt, a little flour; season with butter, 
and put some very thin pieces of the crust on ; then form 
another layer of the rest of the veal, season as the first; 
pour, on the broth which remains in the kettle, or enough 
to nearly fill the basin ; put on the cover of paste, bake 
half or three quarters of an hour. If you have broth re¬ 
maining, thicken it, and send it to table r.s gravy to b« 


UBATS. 


2U 

served with the pie. If you wish a richer trust, you can 
make one of puff-paste. 

To Boil a Leo of Veal. —Let the water boil before 
putting the meat in. Boil a few slices of salt pork with it; 
but not vegetables. When done, make a gravy of drawn 
butter. 

Lbu of Veal, Roasted. —Take out the bone, and. stuff 
the hollow with highly-seasoned stuffing.. It must be -well- 
done, and basted often. 

Loin of Veal, Stewed.— The chump end is the part to 
stew. Put it well-floured into a stew-pan with butter; 
after the butter has been browned over the fire, brown it, 
and when a good color, pour in enough veal broth to half 
cover it; put in two carrots cut in pieces, an onion, a little 
parsley, and a small bunch of sweet herbs j stew it two 
hours and a half, turn it when half done; when enough, 
take out the meat, thicken the br#th, season it, and pour 
over the veal. 

Shoulder of Veal. —Remove'the knuckle, and roast 
what remains, as the fillet; it may or may not be stuffed 
at pleasure; if not stuffed, serve with oyster or mushroom 
sauce ; if stuffed, with melted butter. 

Calves’ Feet. —They should be very clean; boil them 
three hours, or until they are tender; serve them with 
parsley and butter. 

Calves’ Feet Fricaseed. — Soak them three hours; 
simmer them in equal proportions of milk and water, until 
they are sufficiently tender to remove the meat from the 
bones in good-sized pieces. Dip them in yolk of an egg, 
cover them with fine bread crumbs; pepper and salt them; 
fiy a beautiful brown, and serve in white sauce. 

Calf’s Head. —Let the head be thoroughly cleaned ; the 
brains and tongue be taken out; boil it in a cloth to keep 
it white; (it is well to soak the head for two or three 
hours previously to boiling ; it helps to improve the color); 
w’ash, soak, and blanch the brains; then boil them ; scald 
some sage, chop it fine, add pepper, and salt, and a little 
milk; mix it with the brains. The tongue, which should be 
soaked in salt and water for twenty-four hours, should be 
boiled, peeled, and served on a separate dish. The head 
bhould boil until tender and if intended to be bent to tabl® 


£0 


THE DIME COOK BOOK. 


plainly, should be served, as taken up, with melted butter 
and parsley; if otherwise, when the head is boiled suffi* 
ciently tender, take it up, spread over a coat of the yolk 
of egg well beaten up; powder with bread crumbs, and 
brown before the fire, in an oven. 

Calf’s Liver. —Lay the liver in vinegar for twelve hours, 

. it will render it firm ; dip it in cold spring water, and wipe 
it dry ; cut it in even slices; sprinkle sweet herbs, crum¬ 
bled finely, over it; add pepper and salt, and dredge with 
flour; fry in boiling lard or butter—the last is preferable; 
remove the liver when fried a nice brown ; pour away a 
portion of the fat, and pour in a cup full of water with a 
lump of butter well rolled in flour, in which a spoonful ot 
vinegar and cayenne or lemon juice has been stirred ; boil 
it up, keeping it stirred all the while, and serve the liver 
up in it; thin slices of hot fried bacon should be sent tr 
table with it. 

IVIiittorv. 

Choose this by its fine grain, good color, and white fat. 
If lamb has a green or yellow cast, it is stale. Mutton is 
in its prime when about five years old. If too young, the 
flesh feels tender when pinched; if too old, on being 
pinched it wrinkles up, and so remains. In sheep diseased 
of the rot, the flesh is very pale-colored, inclining to yel¬ 
low, the meat appears loose from the ""bone, and, it 
squeezed, drops of water ooze out from the grains; after 
cooking the meat drops' clear away from the bones. 
Wether mutton is preferred to that of the ewe; it may bo 
known by the lump of fat inside of the thigh. Lamb will 
not keep very long after it is killed. Mutton is best in 
winter, spring, and autumn. Grass lamb is in season from 
June to August. Mutton is one of the healthiest of meats; 
and \fhen well-dressed by the butcher, and well-prepared 
by the cook, is, in every respect, desirable. A leg or sad¬ 
dle of mutton will take about two hours and a half to roast 
or boil; lamb, from an hour and half to two hours. 

Mutton Chops. —Take pieces of mutton that are not 
good for steak, rib or other pieces, have them cut small, 
and boil them in water sufficient to cook them tender; add 
salt, pepper, and, if not fat enough to make good gravy, 
add a little butter; or, if preferred, cut a little pork fine 
and boil with the meat, which will make it nearly salt 


MfiATS. 


Bl 

ftiough, and sufficient gravy ; lei them fry, after the water 
is out, a little brown. 

• Mutton Chops Broiled. —Cut from the best end of the 
loin ; trim them nicely, removing fat or skin, leaving only 
enough of the former to make them palatable; let the fire 
be very clear before placing the chops on the gridiron; 
turn them frequently, taking care that the fork is not put 
into the lean part of the chop; season them with pepper 
^and salt; spread a little fresh butter over each chop when 
nearly done, and send them to table upon very hot plates. 

Chops as Beefsteaks. —Cut thick from a leg of mutton, 
and rub each steak with a shallot; broil over a quick fire ; 
rub your dish with shallot; when on the dish pepper and 
salt it; send it up quite hot. 

Mutton Steaks. —The steaks are cut from the thick ox 
fillet end of a leg of mutton, and dressed as rump steaks. 

Neck of Mutton. —This dish is most useful for broth, 
but may be made a pleasant dish by judicious cooking. 
To send it to table merely boiled or baked, is to disgust 
the partaker of it. When it is cooked as a single dish, 
first boil it slowly until nearly done, then having moist¬ 
ened a quantity of bread crumbs and sweet herbs, chopped 
very fine, with the yolk of an egg, let the mutton be cov¬ 
ered with it, and place in a Dutch or American oven be¬ 
fore the fire, and served when nicely browned. The 
breast may be cooked in the same manner. 

Shoulder of Mutvon —Must be well roasted, and sent 
to table with skin a nice brown; it is served with onion 
sauce. This is the plainest fashion, and for small families 
the best. 

Leg of Mutton Boiled. —Should be first soaked for an 
hour and a half in salt and water, care being taken that 
the water be not too salt, then wiped and boiled in a floured 
cloth ; the time necessary for boiling will depend upon the 
weight; two hours or two hours and a half should be 
about the time; it should be served with turnips mashed, 
potatoes, greens, and caper sauce, or brown cucumbei, or 
oyster sauce. 

Leg of Mutton Roasted.— Like the haunch and saddle, 
should be hung before cooking, and be slowly roasted and 
served with onion sauce or currant jelly. 


YH2S DIMJS COOK BOOK. 


m 

Haunch of Mutton.—T ie haunch should be hung as 
long as possible without being tainted, it should be washed 
with vinegar every day while hanging, and dried thor¬ 
oughly after each washing; if the weather be muggy, 
rubbing with sugar will prevent its turning sour; if warm 
weather, pepper and ground ginger rubbec^ over it will 
keep off the dies. 

. When ready for roasting, paper the fat, commence 
roasting some distance from the fire,'baste with milk and 
water first, and then, when the fat begins dripping, change 
the dish and baste with its own dripping; half an hour 
previous to its being done, remove the paper from the fat, 
place it closer to the fire, baste w r ell, serve with currant 

Saddle of Mutton. —This joint, like the haunch, gains 
much of its flavor from hanging for some period ; the skiu 
should be taken off, but skewered on again until within 
rather more than a quarter of an hour of its being done; 
then let it be taken off, dredge_the saddle with flour, baste 
well. The kidneys may be removed or remain at pleasure, 
but the fat which is found within the saddle should be re¬ 
moved previous to cooking. 

Mutton Cutlets.— t,oin chops make the best cutlets. 
Take off the vertebra or thickest end of each bone, and 
about an inch off the top of the bone; put tlie chops into 
a stew-pan in which has been previously melted a little but¬ 
ter seasoned with salt; stew for a short time, but not until 
they are brown, as that appearance is accomplished in an¬ 
other manner. Chop some parsley very fine; ad^l a little 
thyme; mix it with sufficient yolk of egg to coat the chops, 
which will have been suffered to cool before this addition 
to them; then powder them w r itb bread crumbs over 
which a pinch of cayenne pepper has been -sprinkled; broil 
them upon a gridiron over a clear but not a brisk lire; 
when they are brown, dish them; lemon juice may be 
squeezed over them, or the dish in which they are served 
may be garnished with thin slices of lemon iu halves and 
quarters. 

Irish Stew. —Take two orlhree pounds of the neck ol 
mutton, cut it into chops; pare three pounds of potatoes 
cut them into thick slices, put them into a stew-pau with u 
quari of water; two or three carrots, turnips, or oniots 


MEATS. 


S3 

may be duded, tne last are seldom omitted; salt .and pep 
per the mutton when added to the gravy, let it boil o> sim¬ 
mer .gently two hoi rs, add serve very hot; its excellence 
much depends on the last instructions being fulfilled. 

Hash —Is made from former dressed mutton, leg or sad¬ 
dle, ept in nice.thin-shaped pieces, and put into some good 
brown sauce. 

Leo of Lamb, Roasted. —The rules laid down for roast, 
ng mutton must be scrupulously observed with respect to 
lamb; let it roast gradually, and commence a distance 
from the fire; a leg of five pounds will take an hour and a 
quarter ; one of six pounds, will take an hour and a half. 

Fore Quarter ok Lamb, Roasted.— This is the favorite, 
and indeed, the best joint. Do not put it too near the fire, 
at first; when it gets heated, baste it well; the fire should 
be quick, clear, but not fierce; the usual, weight of a fore¬ 
quarter is between nine and eleven pounds; it will take 
two hours; when it is done, separate the shoulder from the 
ribs; but before it is quite taken off, lay under a f irge 
lump of butter; squeeze a lemon, and season with pep er 
and salt; let it remain long enough to quite melt the but¬ 
ter ; then remove the shoulder, and lay it on another dish. 

Lamb Stewed with Peas. —Cut the scrag or breast of 
.amb in pieces^ and put it in a stewpan, with water enough 
to cover it. Cover the stewpan close, and let it simmer or 
stew for fifteen or twenty minutes; take off the scum ; then 
add a tablespoonful of salt, and a quart of shelled peas; 
cover the stewpan, and let them stew for half an hour;' 
work a small tablespoonful of wheat flour with a quarter 
of a pound of butter, and stir it into the stew; add a small 
teaspoonful of pepper; let it simmer together for ten 
minutes. Serve with new potatoes, boiled. 

Porlc. 

Pork requires thorough cooking and high seasoning. It 
is not very wholesome, especially when swill-fed, as the 
most of it is. It should not be given freely to young child¬ 
ren. Fat pork is not so economical for the laboring classes, 
as they have grown to consider it. Fat is not so nourish¬ 
ing as flesh, and w r here much flesh cannot be afforded, 
soup-bones, with cheap pieces ©i meat for boiling, are more 
nutritious, healthy % and afford more variety than too much 
bacon. 


34 


THJE DIMS COOK BOOK. 


I ork Steak. —This should be broiled the same as beef, * 
except that it requires to be done slower, and much longer 
If there is too much fire, it will blaze. Cut in around'the 
bone, that there shall be nothing that has a raw appearance. 

To Fry Pork. —If too salt, freshen by heating it in 
water, after it is cut in slices. Then pour ©ff the water, 
and fry until done. Take out the pork, and stir a spoonful 
oi flour into the lard, and turn in milk or cream enough to 
thicken. This makes a more delicate gravy, and is very 
palatable. 

To Roast Pork. —When you roast that which has the 
skin on, take a sharp knife, and cut it through the rind, 
that it may crisp well. If a leg, cut a hole under the 
twist, and stuff it with chopped bread, seasoned with pep¬ 
per, salt, and sage, and skewer it up. Roast it crisp, and 
handsomely brown. Make a drawn gravy of the dripping, 
and serve it with apple-sauce. This is called mock-goose. 
The spare-rib should be sprinkled with flour and pepper, 
and a little salt, and turned often, until nearly done; then 
let the round side lie up until nicely brown. Make the 
gravy of the dripping, prepared with flour, and seasoned 
well with salt. Never send it to the table without apple¬ 
sauce, salad, pickles, or slaw. Pork must be well done. 
To every pound allow a quarter of an hour. For example, 
twelve pounds will require three hours. If it be a thin 
piece of that weight, two hours will roast it. 

Spare-rib of Pork, Roasted. —You must joint this down 
the middle, and sprinkle it with a little fine sage and salt; 
baste and flour it well; apple-sauce in a boat. 

To Broil Ham. —Cut the pieces in thin slices; soak them 
in hot water fifteen or twenty minutes. Dry them in a 
cloth and lay them on a hot gridiron, and broil a few mo¬ 
ments. Butter and season with a little pepper. 

To Boil a Ham. —Soak, according to its age, twelve t® 
iwcuty-four hours. Have it more than covered with cold 
water, and let it simmer two or three hours, and then boil 
an hour and a half or two hours; skim it carefully. When 
done, take it up and skin it neatly; dress it with cloves 
and spots of pepper laid on accurately. Yon may cut writ¬ 
ing or tissue paper in fringe, and twist around the shank 
bone if you like. It should be cut past the center, nearest 
the hock, in very thin slices. 


MEATS. 


85 

. Fio’s Feet Stewed. —Clean, split, and Loil tender; put 
them into a stewpan with enough gravy to cover them, an 
onion sliced, a few sage leaves, whole black pepper, all¬ 
spice, and salt; stew forty minutes ; strain off the gravy, 
thicken with flour and butter; add two spoonfuls of vine¬ 
gar, or one dessert-spoonful of lemon pickle; serve it up 
with the feet. 

Souse. —Boil it until it is tender and will slip off the 
bone. If designed to pickle and keep on hand, throw it 
into cold water, and take out the bones; then pack it into 
a jar, and boil with the jelly-liquor an equal quantity of 
vinegar, salt enough to season; -cloves, cinnamon, pepper 
enough to make it pleasant, and pour it on the souse scald¬ 
ing hot, and when wanted for use, warm it in the liquor, 
or make a batter and dip each piece in, and fry in .hot but¬ 
ter. This way is usually preferred, and is as nice as tripe. 

Head Cheese. —Thoroughly clean the hog’s head, split 
it in two, take out the eyes and brains, cut off the nose 
and ears, and pour scalding water over the latter and the 
head, and scrape them clean. Then rinse all in cold water, 
and put it into water to cover it; let it boil gently, taking 
off the scum as it rises; when boiled so that the bones 
leave the meat readily, take it from the water into a large 
wooden bowl or tray; take from it every particle of bone; 
chop the meat small, and season to taste with salt and 
pepper, and if liked, a little chopped sage or thyme; spread 
a cloth in a cullender or sieve ; set it in a deep dish, and 
put the meat in, then fold the cloth closely over it, lay a 
plate on, which may press equally the whole surface. Let 
the weight be more or less heavy, according as you may 
wish the cheese to be fat or lean; a heavy weight by 
pressing out the fat, will of course leave the cheese lean. 

When cold, scrape off whatever fat may be found on the 
outside of the cloth, and keep the cheese - in the cloth in a 
cool place. To be eaten sliced thin, with or without mustard 
and vinegar, or catsup. , v 

Fine Sausages. —Have two-thirds lean and one-third fat 
pork, chop very fine. Season with nine teaspoonfuls of 
pepper, nine of salt, three of powdered sage, to every 
pound of meat. Add to every panful, half a cup of sugar. 
Warm the meat, that you can mix it well with your hands ; 
do up a part in small patties, with a little flour mixed with 


m 


THB U1ME COOK BOOK, 


them ; and the rest pack in jars. "When used, do it up in’ 
small cakes, and flour on the outside, and fry in butter or 
alone. They should not be covered or they will fall to 
pieces. A little cinnamon to a part of them will be a 
pleasant addition; the sugar is a great improvement. They 
should be kept where it is cool, but not damp. They are 
very nice for breakfast. 

Fickle for Hams. —To eighty pounds of ham, take fou 
ounces brown sugar, three ounces saltpetre, and one quart 
fine salt. Mix well together and rub the paste on the 
hams. fMace the hams in a tub or cask, to prevent the 
paste wasting; turn and rub them with it every day for 
three or four days; then add two quarts of salt to the 
eighty pounds, adding water enough to cover. In fifteen 
days smoke them. 

Salting Pork.— It is important to have the pork well 
cooled before salting, and it should not remain unsalted 
long after cooling. It should never be allowed to freeze. 
It should always have a great supply of salt, of the strong¬ 
est quality, and brine should be made and poured into the 
barrel. For if nothing but water is put in with the salt, 
the pork may be injured before the salt is melted enough 
to make good brine. The meat should have a weight upon 
it to keep it under the brine; for if pieces of meat are per¬ 
mitted to rise above the brine, they will be tainted and 
wiir not taste sweet, as well-salted always will. A wooden 
cover is often used to keep the meat under the brine, but 
a stone cover is better. A hole may be drilled in a stone 
cover, and a handle inserted at a small cost. Agitation ot 
the pork barrel daily will have the effect of preventing the 
accumulation of scum on the surface, or it may be skimmea 
off as soon as it rises. 

To Melt Lard.— Take the inner fa»t of a newly killed 
pig and strip off the skin completely and carefully, slice it 
and put it into a jar, and set the jar in a pan of boiling 
water; let it melt, and when perfectly fluid, pour it into 
dry, clean jars, and cover them closely ; it may be kept 
*ome time in a dry place, and when used, may be mixed 
with butter for pastry, for frying fish, and many other pur 
poses in cooking. 


MEATS. 


Venison. 

When good, the fat is clear, bright, and of considerable 
thickness. Venison should be accompanied by currant 
jelly, always ; and its peculiar excellence will depend much 
upon its being served very hot. 

Steaks —Should be broiled, well buttered, and sent to 
able immediately upon well-warmed dishes. 

Haunch of Venison, Roasted.— The haunch of venison, 
wuen about to be roasted, should be washed in warm milk 
and water, and dried with a clean cloth; if it has hung 
very long and the skin smells musty, it will be the safest 
plan to remove the skin and wrap the wl^ole of the haunch 
in paper, well greased with fresh butter; during the time 
it i?T at the fire, do not be afraid of basting it too much • 
it will require all the cook is likely to give it; if it be a 
buck haunch, and large, it will take nearly four hours 
within five or ten minutes; if comparatively small, three 
hours and a half will suffice; if a doe haunch, three hours 
and a quarter will be enough. Remove the paper when it is. 
done enough; dredge quickly with flour to produce a 
froth. Dish it, and serve; let there be nothing with it in 
the dish; but the gravy should be sent to table in its 
proper dish, accompanied by currant jelly. The haunch is 
not unfrequently roasted in a paste, which in its turn is 
inclosed in paper, removed when the joint is nearly cooked. 
The above is the simplest, and not the least palatable mode 
of sending it to table. 

Venison Pie. —Venison makes an excellent pot-pie, 
either baked or boiled. It should be first stewed tender, 
like veal or chicken, and is made in precisely the same 
manner: except that it requires rather higher seasoning. 

3?o-ultry and. Game. 

In choosing poultry, the age of the bird is the chief 
point to be attended to. An old turkey has rough and 
reddish legs; a young one, smooth and black. Fresh 
killed, the eyes are full and clear, and the feet moist 
When it has been kept too long, the parts about the vent 
begin to wear a greenish, discolored appearance. Com¬ 
mon- fowls, when young, have the legs and comb smooth; 
when old, they are rough, and on the breast, long hairs 
are found instead of feathers. Fowls and chickens should 
be plump on the breast, fat on the back,-and white-legged 

q 


THE DIME COOK BOOK. 


The bills aad feet of Geese are yellow when‘young, red 
when old. Fresh killed, the feet are pliable; stiff, when 
too long kept. Choose Ducks with supple feet, and hard, 
plump breasts. Tame Ducks have yellow feet; wild ones, 
red. Suppleness of the feet show Pigepns to be young, 
they will not J^ear to be kept long after killing. 

Roast Turkey. — Remove the vent with the knife ; cut a 
slit from the end of the breast bone, to take out the en 
trails, taking care not to break the gall on the liver, o» 
it must be thrown away. Take off the feet, and bruis 
the bone close to the foot, and draw out the string from 
the leg; cut a slit in the back of the neck; pass your fin¬ 
ger around in front, and draw out the crop; cut the neck 
short, leaving skin enough to fasten over against the back; 
wash the inside with cold water; wipe it dry; mix a table¬ 
spoonful of salt with a teaspoonful of pepper; rub the in¬ 
side w'ell with this, and also the place of the crop. 

Prepare the stuffing with bread, salt, pepper, butter, cin¬ 
namon, or nutmeg, or a little lemon-peel, or parsley and 
thyme; chop, and mix all w r ell together, with one or two 
eggs, beaten well. With this dressing, stuff the body and 
the breast, and sew them with a strong thread. Also fill 
the crop; then draw the skin of the neck over the back, 
and fasten it with a skewer; turn the legs close to the 
body, and run skewers through each hip joint, and tie the 
ends of the legs together. Roast the turkey to a fine 
brown; baste it frequently with the liquor in the pan. It 
will be done in one hour and a half; or, if old and very 
large, two hours or more. Make a gravy of drawn butter 
and the dripping. Another sauce is made of half a pint ot 
oysters, boiled in a pan, thickened with a lump of butter 
rolled in flour. Only let it boil once. Serve this by itself, 
in connection with other gravy, for every person does not 
like oyster sauce. 

Take up the roast; draw the skewers out, and take out 
the threads; lay it in a dish, on its back, and serve with 
mashed potatoes, turnips mashed, dressed celery, pickles, 
and stewed apples; cold boiled ham or tongue, for a largo 
dinner. 

Mince pies for Christmas; pumpkin and apple pie3 for 
Thanksgiving. 

Boiled Turkey.— Prepare the same as for roasting 


MEATS. 


39 


Stuff it with bread, seasoned with butter, pepper, salt, and 
a little sweet herbs. Boil according to the size. Make a 
gravy in the kettle, and serve it in the gravy boat. Have 
some kind of tart^elly or cranberry sauce. 

Roast and Baked Goose. —Prepare the goose for roast* 
ing the same as turkey. Cut wheat bread in slices; pour 
hot water over; then add a teaspoonful of salt, and the 
same of ground pepper, and a quarter of a pound of sweet 
butter, with a table-spoonful of finely powdered sage or 
thyme, if liked. Fill the body; then sew up the slit; tie 
the ends of the legs together, or cut a place and put them 
in the body; pass a skewer through the hips; put the 
heart and liver between the wings and the body, and fasten 
close to it, with a skewer; split it; put a pint of water in 
the pan, with a teaspoonful of salt, to baste with; roast by 
a bright, steady, and clear fire, and baste freely, and turn 
it, after it has begun to roast. When nearly done, add a 
quarter of a pound of butter to the p&n, and baste with it; 
dredge a little flour over it; turn it, that every part may 
be well done; allow fifteen minutes for each pound of 
meat. 

If the gravy is very fat, take some of it off; put the pan 
over the fire; let it become hot; then stir it into a thin 
batter, made of a teaspoonful of wheat flour and cold 
water; stir it until it is brown and smooth; when done, 
pour the gravy through a gravy strainer, into a tureen. 

A goose may be equally well dressed, in a hot oven or 
stove, with the same preparation. It should be placed 
upon its back, in the pan, upon a trivet of muffin rings, 
with water in the pan, and bits of butter over the body. 
Baste it freely till done. 

riain boiled or mashed potatoes, mashed yellow turnips, 
or winter squash, apples steweft without sugar, or cran* 
berry jam, boiled onions, pickles, and dressed celery. 

Dessert: Apple", pumpkin, custard, or mince pies. 

A young goose may be cut up and made into a pot or 
other pie. 

Ducks. —These ought to lie over night in salt and water. 
They are then done the same as goose; onion is usually 
added to the stuffing, unless they are canvas-back. 

Roast Fowl.— Clean the fowl thoroughly; roast it 
twenty minutes, unless a very fine one, and then it will take 


40 


THE DIME COOK BOOK. 


three-quarters of an hour; dredge with a little flout, and 
caste well; serve with bread sauce, or parsley and butter; 
egg sauce is sometimes sent to table with it. 

If a small lump of salt butter, well covered with black 
pepper, is placed within the fowl previous to roasting, it 
will be found to improve it, by removing the dryness which 
is met with in the back or side bones, or it may be 
stuffed. 

Mashed potatoes, tomatoes stewed, mashed turnips 
'rutabaga or yellow are best), dressed celery, or lettuce, 
pickles, and mangoes, are served with roast fowls. Also 
currant jelly, stewed apples, or cranberry jam. 

A fowl may be roasted in a hot stove-oven, so as to be 
nearly as fine as before the fire; baste freely and often, 
and finish as directed for roasting. 

Chickens Boiler. —The wings and legs of fowls should 
be fastened to the body by a cord tied around to keep 
them in place, instead of skewers. When thus prepared, 
let them lie iu skim milk two hours. Then put them in 
cold water, cover them, and boil over a slow fire. Skim 
the water clean. Serve with white sauce, or drawn butter. 

Fowl Broiled. —Separate the back of the fowl, and lay 
the two sides open; skewer the wings as for roasting; sea¬ 
son well with pepper and salt, and broil; send to table 
with the inside of the fowl to the surface of the dish. . 

To Fricassee a Fowl. —Cut it in pieces, jointing it well, 
and boil it tender, with a slice or two of pork, cut fine. 
When nearly done, add half a teaspoonful of pepper and 
salt to season it. When tender, turn off the water, and 
add half a pound of butter, or nearly that, and let it fry 
a while. Then take out the chicken, and stir in two or 
three spoonfuls of flour, previously dissolved in coiu water, 
and add the water from the chicken. Let it boil, and pour 
it upon the chicken on the platter. This makes a superior 
dish, and needs no vegetables but mashed potatoes. 

Chicken Pie.- -Boil the chickens tender, or nearly so, 
having them cut in pieces. Make a rich crust, adding a 
little saleratus, an egg or two to make it light and puff. 
Lay it around the sides of the pan, and then lay in the 
chickens; between each layer sprinkle in flour, pepper, 
salt, and butter, with a thin slice of paste here and there. 
Then add tne water in which they were boiled, and cover 


MEATS. ' '41 

them. They should be baked an hour or an hour and a 
half, according to the size of the pie. 

To Cook Pigeons. —After they are well dressed, put a 
dice of salt pork and a little ball of stuffing into the body 
of each. Flour the pigeons well, and lay them close in the 
bottom of the pot. Just cover them with water, and 
throw in a piece of butter, and let them stew an hour and 
a quarter if young, if old, longer. This is_ preferred to 
roasting, or any other way they can be prepared. They 
may be cooked in the same way without stuffing. 

Roast Woodcock, Snipe, etc. —Dress them well. Put 
a bit of butter, pepper, and salt, mixed, into the body, or 
fill with mashed potatoes, seasoned with a bit of butt.er, 
pepper, and salt, and moistened with milk; cut off the pin¬ 
ions at the first joint; fasten the legs close to the ribs, and 
turn the head backward, sticking the bill between the leg 
and the body; rub over with pepper and salt, and hang on 
bird-spits, and set them before a hot fire; baste with a cup 
of water and butter; dredge flour or rolled cracker over, 
and baste continually for the last five minutes ; lay slices 
of toast under to catch the dripping, and serve under the 
birds. 

Small Birds Broiled. —After being dressed, split them 
down the back; spread them flat, and broil them very 
gently over a bright fire of coals; butter them; salt and 
pepper, and serve quickly. 

misii. 

When fish can be obtained, fresh and plentiful, they aro 
cheaper than meat; and can be cooked in many ways to 
be very fine. But they are not so nutritious as meat, and 
the diet should not be confined to them. They might, 
however, be made much more use of than they are by 
many families, and nothing be lost in the way of excellence 
or variety. Fresh fish need to be very fresh, as they spoil 
quickly, and are, when true least tainted, unwholesome and 
unpalatable. Their freshness is usually told by the eyes, 
which should be full, not dried or sunken; and the flesh 
should be firm and the gills red. 

To Fry Fresh Fish or Eels. —Thev require more fat 
than meat does; and butter is not so good as lard for this 
purpose. They should be thoroughly done through. The 


42 


THE DIME COOK BOOK. 


fish should not be laid in until the fat is hot. Beat up an 
egg or two, and with a pastry brush lay it on the fish, 
shake crumbs of bread and flour mixed over the fish, and 
fry them a light brown, turn them once, aud take car€ 
they do not break. A more common method is, to fry 
them after salt pork, dipping them in Indian meal or flour. 
Lay the skin uppermost, to prevent its breaking. Soaking 
fresh fish or fresh meat in water is injurious; after they 
are well dressed, they should fee kept dry in a cool place, 
and, if necessary, salted. 

Baked Shad.— In the first place make a stuffing of the 
head and cold boiled-ham, seasoned with pepper, salt, 
cloves, and sweet majoram, moisten it with beaten yelk of 
an egg. Stuff the fish, rub the outside with the yelk of 
egg, and some of the stuffing. Lay the fish in a deep pan, 
putting its tail to its mouth. Pour in the pan a little wa¬ 
ter, a piece of butter rolled in flour. Bake two hours, 
pour the gravy round it, garnished with lemon sliced, and 
send to table. Any fish may be baked in this way. 

To Broil Fresh Fish.— Split, wash, and dry in a cloth. 
Season with salt and pepper. Grease the gridiron, lay the 
fish, the outside uppermost, over coals, and broil a quarter 
of an hour or more. Butter it well, season with pepper 
and salt; send to table hot. 

Fresh Codfish Boiled.— Put it in when the water is 
boiling hot, and boil it twenty or thirty minutes, according 
to the size of the fish. Use melted batter or oyster sauce 
for gravy. 

Salt Codfish Boiled.— Soak the fish twelve or fifteen 
nours. In the morning take it from the water, and clean 
it nicely with a brush. Put it into the fish-kettle, and rut 
over it a teacupful of molasses; cover it with water, anc 
let it boil fifteen minutes; set your kettle back, where it wil 
keep warm. Half an hour before dinner, put it on, and le< 
it boil again. Slip it carefully from the strainer on to a 
dish, and cover with a white napkin. Serve with melted 
butter, and hard-boiled eggs. If these directions are fol 
lowed, tne fish will always be tender. 

Codfish Balls. —Take the remains of the fish which wai 
boiled for dinner, the next morning; mince them, mix 
them with an equal quantity of mashed potatoes, make 
them out in small biscuits, fry them brow r n in hot lard. 


Trout, Fried. —Scale, gut, clean, dry, and flour; 
fry them in butter until they are a rich clear brown; 
fry some green parsley; crisp and make some plain 
melted butter; the butter may be poured over the fish, 
but it is most advisable to send it in a butter tureen. 

Stewed Black Fisii, —Stuff the fish with pork, 
onions, bread, salt and pepper. Lay it whole length 
in the kettle, keeping it well covered, to keep in the 
steam. When it is about half done, pour a little 
melted butter over it. Stew it verv slowly for two 
hours. 

Fresh Cod, Boiled. —The thickness of this fish be¬ 
ing very unequal, the head and shoulders greatly pre¬ 
ponderating, it is seldom boiled w T hole, because in a 
large fish the tail, from its thinness in comparison to 
the upper part of the fish, would be very much over¬ 
done. Tie up the head and shoulders well, place it in 
the kettle with enough cold water to completely cover 
it; cast in a handful! of salt. The fish, if a small one 
w r ill be cooked in twenty minutes after it has boiled, if 
large it will take half an hour. 

Serve with plain boiled potatoes and drawn butter, 
parsley, or egg sauce. 

Chowder. —Fry three or four slices of salt pork till 
brown; cut each of your fish into five or six slices; 
flour and put a layer of them in your pork fat; sprinkle 
on pepper and a little salt; add cloves, mace, and 
sliced onions, if you like ; lay on several bits of your 
fried pork, and crackers previously soaked soft in cold 
water. This process repeat till you get in all the fish; 
then turn on water enough to j ust cover them; put on 
a heated bakepan lid; when the fish have stewed 
*ibout twenty minutes, take them up, and mix a couple 
of teaspoonfuls of flour with a little water, and stir it 
into the gravy; also a little butter and pepper. Spices 
and catsup will improve it. Bass and cod make the 
best chowder; black fish and clams make tolerably 
good ones. The hard part of the clams should be cut 
off and thrown away. 


THE DIME COOK BOOK. 


"t Jr 


>V Few Nice Breakfast 3Dish.es. 

Fresh-Meat Griddles. —Chop all the bits of cohl fresh 
beef or veal, season with salt and pepper ; make a giiddle 
batter, and lay a spoonful on the iron well-buttered, to 
prevent its sticking, then a spoonful of the chopped meat, 
then a spoonful of batter. 

Clam Griddles. —Make a wheat batter in the usual way 
chop the clams fine, and stir in. Bake in the common 
way. 

Oyster Pancakes. —Mix equal quantities of milk and 
oyster juice together. To a pint of the liquor, when mixed, 
put a pint of wheat flour, a few oysters, a couple of eggs, 
and a little salt. Drop by the large spoonful into hot lard. 

Fish Balls. —Chop the fish very small, add some grated 
bread, parsley, pepper, salt, a little butter, and an egg. 
Mix all well together, and make into balls ; fry them 
brown. 

Codfish Toast. —Shred it in fine pieces, and soak it in 
cold water, until sufficiently fresh; then drain it well, and 
stir into it a table-spoonful of flour, half a teacupful of 
sweet cream, and two-thirds of a teacup of milk, and one 
egg, if convenient. Season it well with pepper, and let it 
scald slow, stirring it well. Make a nice moist toast, well 
seasoned, and lay it on the platter, with the fish over it, 
and it is ready for the table, and is a fine dish. Made, as 
above, without toast, is also good ; with vegetables, butter 
may be used instead of cream. 

Rice Balls. —Take the waste pieces of steak, or baked 
meat, chop fine, and season with salt, pepper, cloves, or 
cinnamon. Wash rice and mix with it, then tie up in 
cloths to shape balls, and boil half an hour, and serve with 
drawn butter. 

Hashed Mutton. —Cut the cold mutton into slices, as 
uniform as possible; flour them; pepper and salt them; 
put them into a stewpan, with some gravy made of an 
onion stewed with whole pepper and toasted bread, in a 
pint of water, to which a little walnut catsup has been 
added — this .gravy should be stwwed two hours before 
using — do not let the hash boil; when it is done, add a 
little thickening of butter, flour, and water, if required, 
and serve up with slices of toasted bread. 


MEATS. 


45 


Head Cheese. —Take the heads, tongues, and feet, and 
ether pieces if you choose. Make them clean and soak 
them. Then boil until they will slip from the bones easily. 
Chop, and season with salt, black pepper, cloves, sage or 
sweet marjoram rubbed line. Mix well and place it in a 
pan; set a plate on the top with a weight upon it. In 
two days it will be cold, and fit for use. Turn it out, and 
cut in slices for tea or breakfast. 

A New Breakfast Dish. —Common ship-biscuits aro 
really admirable adjuncts to the breakfast-table, not in 
their original brick-like state, but previously steeped for 
an hour or two in cold water, or covered for ten minutes 
with boiling water, and then toasted and buttered, are 
equal to muffins, and indeed, to our palate preferable. 
We consider them a delicacy when well dressed, and 
served to the table hot, with coffee or tea. 

soxjrs. 

Skill in the preparation of soups, should be considered 
desirable by every housewife. They are easy of prepara¬ 
tion, cheap, healthful, and excellent. From a shin-bone of 
beef, which costs but a few cents, stock may be made for 
soup, to serve two or three times for a moderate-sized 
family. Give the bone a boil of several hours, and let the 
liquor, if there is more than you wish for one occas p, be 
preserved in an earthen vessel, or stone jar. When w shed, 
warm it up with whatever ingredients are intended to give 
character to the soup. This liquor will serve as the foun¬ 
dation for a great variety of soups, as it can be flavored 
with any thing liked, or thickened with any of the many 
preparations in vogue for making soup's. To save space, 
we will just say that from a cheap piece of beef for boiling, 
or the skin (with the bones well cracked to extract their 
substance), you have the stock, which requires salt, somo 
pepper, and just such other vegetables or herbs as you 
may desire; or rice, or macaroni, or noodles, or beans, or 
peas, or vermicelli; put in three-quarters of an hour before 
the soup is done. If you boil a leg of mutton, or veal, 
most delicate soup can be made from the liquor, after re¬ 
moving the meat, by adding any one of the above. Bice 
is preferred with veal, and makes a light, delicious soup. 
No soup should be greasy; grease ruins it; if the meat ia 
fat, carefully scum off every floating particle of groa^v 


46 


THE DIME COOK BOOK. 


We do not propose to give varieties of those fancy soups, 
whose chief recommendation consists in the it unite number 
of little nothings which they contain; they are no better 
than plainer kinds, and require more time than our x'eaders 
will wish to give them. 

Beef Soup. —Beef soup should be stewed four hours at 
.cast, over a moderate fire, with a handful of rice, and just 
water enough to keep it covered. An hour before it is 
done put in two or three common-sized onions, and ten or 
twelve common potatoes, pared and sliced, and a few car¬ 
rots, if you like ; at the same time put in salt to season it 
well, and half a teaspoonful of pepper. A little lemon-peel 
some like, cut in thin slices, others prefer powdered sage 
and parsley, or savory, two teaspoonfuls. Stir up two or 
three eggs with milk and flour, and drop it in with a 
spoon. 

Vermicelli Soup. —Make a rich soup of veal, mutton, or 
fowls—old fowls that are not good for other purposes will 
do for soup. A few slices of ham will be an addition, 
Season with salt, butter, two onions sliced, sweet herbs, a 
head of celery cut small. Boil until the meat falls to 
pieces. Strain it, add a quarter of a pound of vermicelli 
which has been scalded in boiling water. Season to your 
taste with salt and cayenne pepper, and let it boil five min¬ 
utes. Lav two slices of bread in your tureen, and pour the 
soup upon it. 

Pea Soup.-^-If you use dry peas, soak them over night 
in a warm place. Early next morning boil them an hour, 
adding a teaspoonful of saleratus ten minutes before you 
change the water. Then, with fresh water and a pound of 
salt pork, boil three or four hours, or until they are per¬ 
fectly soft. Green peas require only about an hour. 

Bean Soup —Is made in the same manner. A truly ex¬ 
cellent bean-soup can be made, without a particle of meat 
of any kind, by allowing the beans to boil entirely to pieces, 
and adding a small piece of butter with the other season¬ 
ing. A ham-bone boiled with them, makes a palatable 
soup. 

Split Peas and Barley Soup. —Take three pints of split 
peas, half a pint of pearl barley, half a pound of stale 
bread, and one turnip, sliced. Wash the peas and barley, 


SOUPS. 


47 


and steep them in fresh v/ater at least twelve hours; placa 
them over the fire; add the bread, turnip, and half a 
table-spoonful of sugar; boil till all are quite soft; rub 
them through a fine cullender, adding gradually a quart of 
boiling water; return the soup into the pan, and boil ten 
minutes. 

Vegetable and Rice Soup. —Take one pound of turnips, 
half a pound of carrots, quarter of a pound of parsneps, half 
a pound of potatoes, and three table-spoonfuls of rice. 
Slice the vegetables; put the turnips, carrots, and parsneps 
into a pan with a quart of boiling water; add the rice 
(previously picked and washed); boil one hour; add the 
potatoes, with two quarts of water, and boil till all are well 
done. If too thin, a little rice flour, mixed with milk, may 
be stirred in, boiling afterward fifteen minutes. 

Tomato Soup. —Scald and peel good ripe tomatoes: stew 
them one hour, and strain through a coarse sieve; stir in 
a very little wheaten flour to give it body, and brown sugar 
in the proportion of a teaspoonful to a quart of soup; then 
boil five minutes. This is one of the most agreeable and 
wholesome of the “fancy dishes.” Okra, or gumbo, is a 
good addition to this and many other kinds of soup. 

The above three receipts are from the Hydropathic Cook 
Book. We have never tried them. 

Maccaroni Soup. —To a rich beef or other soup, in which 
there is no seasoning other than pepper or salt, add half a 
pound of small pipe maccaroni; boil it in clear water until 
it is tender; then drain it, and cut it in pieces of an inch 
in length; boil it for fifteen minutes in the soup, and serve. 

French Soup. —To one quart of milk add, when boiling, 
about five boiled Irish potatoes, rubbed through a sieve, of 
which a paste is made; when the milk and potatoes have 
boiled up once, add three well-beaten eggs, and a piece of 
butter the size of an egg. If it boils after the eggs are 
added, it is apt to curdle ; stir it round till it is well mixed, 
and serve it up. 

Egg Dumplings for Soup. —To a half pint of milk pat 
two well-beaten eggs, and as much wheat flour as will make 
a smooth, rather thick batter, free from lumps; drop this 
batter, a table-spoonful at a time, into boiling soup. 


43 


THE DIME COOK BOOK, 


YE Grill r X\AJB LJS S. 

Vegetables *nd fruits are our best physicians. Thei 
should be furnished freely, at every table; cars being 
taken, during the heat of summer, that they are fresh. 
Pie-plant secretes arsenic after being cut; and most vegeta¬ 
bles acquire unhealthy qualities during the process of de 
composition which goes on after they are gathered. First 
in the affections of the people, and most important of all, 
comes the potatoe. 

Potatoes. —They should be kept covered in winter tc 
keep them from freezing, but in summer they need a dry 
place, and should have the sprouts rubbed off. When 
boiled, they should be washed and only pared where it ia 
necessary. If they are inclined to crack, put them in cold 
water. When they are done, pour it off, and keep them 
covered by the fire until they are wanted for the table. 
Old potatoes will require an hour if large, new ones, hall 
an hour. Never send them to the table with the skins on, 
unless they are new. Potatoes are nice baked, but they 
require more than an hour in cooking. 

When the skins become shriveled in spring, they should 
be pared, sliced, and boiled in a small quantity of water, 
as they will require but about fifteen minutes in boiling. 
Mash them with a beetle for the purpose, reason them well 
with salt, sweet cream, or milk, enough to moisten, or 
butter will answer the same purpose. Dish them, and il 
you prefer, brown them on the top. Cold ones may be 
cooked in various ways. They are very nice sliced thin 
as possible, and warmed carefully in half a teacupful ot 
cream, or milk, and salt ;o season them well. They make 
a favorite dish by being sliced rather thick, and broil 
them on the gridiron, and butter and salt them ; they are 
nice, and look well, grated, minced with the yelk of an 
egg made in small cakes, and fried in butter for breakfast 
“Snow balls” are mealy potatoes boiled, peeled, an 
pressed in a cloth into the shape of a ball. Potatoes 
boiled and mashed while hot, are good to use in making 
bread, cake, pudding, etc.; they save flour, and less short¬ 
ening is necessary. 

Tomatoes —If very ripe will skin easily; if not, pour 
scalding water on them, and let them remain in it four or 
five minutes. Peel and put them in a stew-pan, with s 


49 


* VEGETABLES, v 

table-spc onful of water, if not very juicy; if so, no water 
will be required. Put in a little salt, and stew them for 
half an hour; then turn them into a deep dish with but¬ 
tered toast. Another way of cooking them, wkich-is con¬ 
sidered very nice by epicures, is to put them in a deep 
dish, with fine bread crumbs, crackers pounded fine, a 
layer of each alternately; put small bits of butter, a little 
salt and pepper on each layer—some cooks add a little 
nutmeg and sugar. Have a layer of bread crumbs on the 
top. Bake it three-quarters of an hour. 

Tomatoes may be sliced thin, and served with salt, pep¬ 
per, and vinegar over, for breakfast; or sliced, and strewn 
with sugar and grated nutmeg, for tea; for dinner they 
may be stewed, broiled, or baked. 

Green Peas. —A delicious vegetable, a grateful acces¬ 
sory to many dishes of a more substantial nature. Green 
peas should be sent to table green; no dish looks less 
tempting than peas if they wear an autumnal aspect. Peas 
should also be young, and as short a time as possible 
should be suffered to elapse between the periods of shelling 
and boiling. If it is a matter of consequence to send them 
to table in perfection, these rules must be strictly ob¬ 
served. They should be as near of a size as a discrimina¬ 
ting eye can arrange them; they should be put in a cul¬ 
lender, and some cold water suffered to run through them 
in order to wash them ; then having the water in which 
they are to be boiled slightly salted, and boiling rapidly, 
pour in the peas; keep the saucepan uncovered, and keep 
them boiling swiftly until tender; they will take about 
twenty minutes, barely so long, unless older than they 
should be; drain completely, pour them into the tureen in 
which they are to be served, and in the center put a slice 
of butter, and when it has melted, stir round the peas 
gently, adding pepper and salt; serve as quickly and as 
hot as possible. 

Greens. —White mustard, spinach, water-cresses, dande¬ 
lions, and the leaves and roots of very small beets, are the 
best greens. Boil them, with a little salt and saleratus in 
the water. If not fresh and plump, soak them in salt and 
water half an hour, before cooking them. When they are 
boiled enough, they will sink to the bottom of the pot. 

Onions.— White onions are the best for boiling. Taka 


50 


THE DIME COOK BOOK. 


off the skins and lay them in cold water an hour or two 
before boiling. When boiled tender, serve them with but- 
ter, pepper, and salt over, or a drawn butter. The red 
ones are good sliced thin, with vinegar, pepper, and salt. 
Onions may be fried like potatoes. 

Squashes. —Summer squashes, if very young, may be 
boiled whole ; if not, they .should be pared, quartered, and 
the seeds taken out. When boiled very tender, take them 
up, put them in a strong cloth, and press out all the water 
•—mash them, salt and butter them to your taste. The 
neck part of the winter squash is the best. Cut it in nar¬ 
row strips, take off the rind, and boil the squash in salt and 
water till tender; then drain off the water, and let the 
squash steam over a moderate fire for ten or twelve min¬ 
utes. It is good mashed—if mashed, add a little butter. 

Green Sweet Corn. —Corn is much sweeter to be boiled 
on the cob. If made into succotash, cut it from the cobs, 
and boil it with Lima beans, and a few slices of salt pork. 
It requires boiling from tifteen to thirty minutes, according 
to its age. 

String Beans. —When very young, the pods need only 
to be clipped, cut finely, and boiled till tender; when 
older, cut or break off the ends, strip off the strings that 
line their edges ; cut or break each pod into three or four 
pieces, and boil. When made tender, a little cream or 
milk may be simmered with them a few minutes. 

Dry Beans. —Look them over, wash and soak over 
night. Cut a new piece of salt fat pork, not too large, as 
it will make the beans too salt and hard, cut the rind in 
thin strips, and change the water on the beans, and boil 
them together until the beans become soft. Take them 
out into a bean dish, or deep dish of some kind, lay the 
pork in the center, having the rind just above the beans, pep¬ 
per them, and have gravy enough to almost cover. It 
should be about even with the beans, then set in an oven 
and bake an hour, or until the pork is crisped. Some add 
a little molasses, and they are more healthy cooked with a 
little saleratus. Soft water should be used, if possible, to 
boil in, or saleratus Is necessary. 

Lima Beans. —Wash them and boil two hours, er until 
they are soft; season with salt, pepper, and butter, not 
having much gravy. Use only water sufficient to W>ii 


VEGETABLES, 


51 


them. They may be kept through the winter by gathering 
them on a dry day, before they are the least hard, and 
packing them in their pods in a keg. Throw salt in the 
bottom, then a layer of pods, then salt, then pods, until it 
is full. Tress down with a heavy weight, cover the keg 
closely, and keep in a cool, dry place. When used, soak 
them in the pods over night in cold water, the next day 
shell them, and soak until ready to boil. 

Brets. —Break off the leaves, but do not cut the beets, 
as that spoils both flavor and appearance; wash them and 
boil them till tender; then take them out into a basin of 
cold water, and rub all the outside skin off, with the hands; 
then slice them thin in a dish, and just cover them with 
cold vinegar, and sprinkle with pepper and salt; or quarter 
them, and lay them for a day or two in cold vinegar, aa 
they are then fit for use. The tops of young beets are 
dressed as asparagus. 

Vegetable Oyster, or Salsify. —This excellent plant 
grows like a parsnep, and is, in flavor, very much like fresh 
oysters. Scrape them, and cut them round in thin slips ; 
boil them tender in milk and water, season them well with 
pepper, butter, and salt; make a nice toast, moistened 
with the gravy laid in the bottom of the dish, and pour the 
whole over it. You could scarcely detect the difference. 
There should be but a suitable quantity of the gravy, too 
much lessens the flavor. It is sometimes cut up and par¬ 
boiled, chopped fine, and fried in batter. The roots may 
be first cooked tendeb, then fried whole in batter. 

Asparagus. —Cut when two or three inches long, wash 
and place the heads all one way, and tie in bundles with 
thread or twine. Have your water boiling, with a little 
salt, and lay it in, keeping it boiling half or three-quarters 
of an hour, according to its age. Toast two slices of bread, 
moisten it with the water in which the asparagus is boiling, 
season with salt, and lay on a small platter or dish. Then 
drain the asparagus a moment, and,'laying the heads in¬ 
ward, spread it on the toast, pouring over it melted butter 
and pepper. 

Parsneps. —Pare, or scrape, or split them in two, that 
the inside may cook tender, which will be in two or three 
hours, according to their size. Dry them in a cloth when 
done, and pour melted butter over them in a dish, or serve 


52 


THE DIME COOK BOOK. 


plain. They are good baked, or stewed with meat. Thej 
may be served with boiled ham, salt cod, oi any boiled 
meat. 

Carrots. —These may be cooked as parsneps, to accom- 
pany boiled beef or mutton. Small ones will cook in an hour. 

Cabbage —All vegetables of this species should be care* 
Sully examined and washed, cut in two, and placed in cold 
water awhile, with a little common salt thrown into it. It 
is said that this will draw out the worms or insects, and 
that they will sink to the bottom, so that greens or cab¬ 
bages may be made free from any thing of the kind. 
They should be boiled an hour or more, and the water 
pressed out before sent to table. They should be kept in 
the cellar, or in a hole in the ground. 

Turnips. —When turnips are sweet and tender, they are 
best if boiled whole till soft, and then sent immedi¬ 
ately to the table. If they are allowed to boil too 
long, they become bitterish. An hour is the medium 
time. They are less watery and better flavored when 
boiled with their skins on, and pared afterward. 

Cauliflowers. —Cut off the green leaves; cleanse the 
neads carefully from insects; soak them in cold water ac 
hour, then boil in milk and water. 

SaATJCES. 

Sauces require constant attention while preparing, as 
they must be carefully stirred (unless cooked over steam), 
to prevent burning. We give a few of the simplest kinds. 

White Sauce. —It is seldom necessary to buy meat for 
this favorite sauce, as the proportion of that flavor is but 
small. The water that has boiled fowls, veal, or rabbit; 
or a little broth that may be in the house ; or the feet and 
necks of chickens, or raw or dressed veal, will suffice. 
Stew with a little water any of these, with a bit of lemon- 
peel, some sliced onions, some white pepper-corns, a little 
pounded mace or nutmeg, and a bunch of sweet herbs, un¬ 
til the flavor be good; then strain it and add a little good 
eream, a piece of butter, and a little flour; salt to your 
taste. A squeeze of lemon may be added after the sauce 
is taken off the fire, shaking it well. Yelk of egg is often 
used in fricassee ; but if you have any cream, it is better, 
and the former is apt to curdle. 


SALADS. 


53 


Caper Sauce for Fish. —Take some melted butter, into 
which throw a small bit oi’ glaze ; and when the sauce is in 
a state of readiness, throw into it some choice capers, salt, 
and pepper, and a spoonful of essence of anchovies. 

Ego Sauce. —Boil three eggs hard; cut them in small 
squares, and mix them in good butter sauce; make it very 
hot, and squeeze in some lemon juice before you serve it. 

Plain Butter Sauce. —Mix a lump of butter and a little 
salt with a large spoonful of flour. Pour boiling water on 
slowly, stirring it at the same time. Let it boil up once or 
twice. 

• Cp.anberry Sauce. —Wash and pick a pint of cranber¬ 
ries ; put them in a stewpan with a small teacup of water, 
and a large teacup of sugar over; cover them; let them 
stew gently for nearly an hour in a sauce-dish. For veni¬ 
son or turkey, a fine dressing. 

Apple Sauce. —Stew rich, tart apples tender, having 
first cut them up, and season well with sugar and a little 
butter. For roast pork, a fine dressing. 

Pudding Sauce. —Half a pound of sugar and a quarter of 
a pound of butter, rubbed to a cream; the rind and juice 
of a lemon, or any flavor preferred ; or brandy or wine. 

Sweet Sauce. —Work a teacup of sugar into a teacup of 
butter, with a teaspoonful of flour and half a nutmeg, 
grated; when it is a smooth paste, stir gradually into it 
half a pint of boiling water; set it over the fire for ten 
minutes; stir it all the time; then turn it into a tureen, 
and serve with boiled batter or apple puddings. A glass of 
wine may be added to this, or a lemon sliced thin, and cut 
into dice; put it in before putting it on the fire. 

SAJL.AJDS. 

A good dressing for almost every kind of salad, is made 
by taking the yelks of eggs boiled until mealy, incorporat¬ 
ing thoroughly with them equal parts of mustard and oil 
(or melted butter), and a little sugar and salt, adding about 
two parts of vinegar, which must be mixed thoroughly in. 
This dressing ought not to be added to lettuce, until just 
before it is eaten. Chicken salad is made by mincing two 
parts of chicken-meat and one of celery, and dressing with 
the above mixture, in the proportion of four eggs, and half 
a pint of oil, to one chicken; Lettuce is often eaten with 


54 


THE DIME COOK BOOK. 


sugar and vinegar. It should be placed, nicely looked over 
and fresh from cold water, with the leaves unbroken, upon 
the .table. Cabbage cut very fine, and dressed as a salad, 
makes an excellent relish. 

Cold boiled fresh fish, left frcm former dinners, makes 
good salads. It should be picked or sliced up, and seasoned 
with cloves, anchovies, parsley, vinegar, &c. 

Radishes. —Wash them, and let them lie in clean cold 
water as soon as they are brought in. Before they go to 
table scrape off the outside skin, trim the sharp end, leave 
the stalk about an inch long; if large, split them in four, 
half way down, and send them to the table in tumblers, to 
be eaten with salt. 

Celery. —Scrape and wash it well, let it lie in cold water 
until just before used, dry it with a cloth, trim it, and split 
down the stalks almost to the bottom. Send it to table in 
a celery glass, and eat with salt only; or chop it fine and 
make a salad dressing for it. 

runs. 

The art of making good pie crust, lies in keeping the 
dough cold, not rolling it too much, nor working in too 
much flour while rolling, and yet having the ingredients 
evenly incorporated, so as to rise evenly. It is as good, 
and rather more flaky and tender, for common use, to be 
shortened with half or more lard, but when intended for 
very delicate pastries, tarts, &c., should be made entirely 
of butter. The richness of the crust will depend upon the 
amount of butter put in ; its lightness will depend upon the 
manner in which it is put together. The rule for making 
puff-paste, is a pound of butter to a pound of flour. In 
summer too much pains cannot be taken to have it kept 
cool until it goes in the oven, which should be rather 
quick. The butter should be cooled upon ice, or in cold 
water; the water used for wetting it should be c#ld, and 
it should be rolled out in the cellar, or some cool room; 
and should not stand long after mixing, unless upon ice. 
To make puff-paste, work half the butter well into the flour; 
mix it up stiff *vith cold water; roll the whole mass out to 
the thickness of half an inch; put upon it, spreading it 
evenly, half the remaining butter; roll it up ; then roll it 
out again, and spread on tho rest of the shortening; roll 


PIES. 


55 


it out again, as required for your pans. The more rolls 
you give, and the less butter spread on at once, the more 
light it will be. It is a good plan to add an egg to the 
dough, to help it rise. In winter, of course there will 
be no trouble about keeping it cool enough to roll out 
well. 

For those who have more cream than butter, sour cream 
and soda makes a light, healthy, and good crust, especially 
for fruit-pies. 

Minced Pie.— Boil fresh beef perfectly tender, that will 
slip off the bone. The head and harslet are nice for this 
purpose. Take out all the hard gristle and bone and tough 
parts, when hot. As soon as it is cold, chop it all very 
fine, and if you do not want it for immediate use, season it 
with pepper, salt, cloves and cinnamon, and press it closely 
into a stone jar, and pour molasses over the top, and when 
after a few days or weeks, it has left the surface, pour on 
more to keep it nice. To every two quarts of chopped 
meat, a half a teacupful of ground cinnamon, a table-spoon¬ 
ful of ground cloves, a teaspoonful of pepper, and a table 
spoonful of salt, will keep it well, with molasses poured 
over it, a year. It is far more convenient to have meat 
thus prepared for use through the winter than to boil 
every time it is needed. The proportions should be a third 
meat, and two-thirds apple, chopped very fine; those a 
little sour are best. A good mince-pie is a general favorite, 
and formerly, brandy was deemed indispensable in giving 
them the right flavor. But we are happy to inform our 
temperance friends and others, that a mince-pie can be 
made equally good without either wine or brandy. Add a 
good quantity of box raisins, and season high with spices 
and molasses, adding water sufficient to keep them moist, 
made up in a rich nice paste, and there will be nothing 
wanting in flavor or quality. They should be baked one 
hour in a moderate oven. 

Pumpkin Pie. —Stew the pumpkin in a eovered vessel 
until soft enough to mash; then set a cullender or sieve 
into a basin, and press it through into the basin; when 
rubbed through, add to it milk enough to mak<» a thin bat* 
ter; to every qnart of this batter put four well-beaten eggs, 
a small teacupful of sugar, and a saltspoonful of salt; for 
each quart, grate in a nutmeg, and a teaspoonful of extract o / 


THE DIME COOK BOOK. 


SC 

lemon, and some ground ginger, if \ik«d. Many prefer it 
without ginger. 

Apple Pif.. —Parc, quarter, and slice the apples. Jf not 
ripe, stew them in just water enough to prevent burning. 
When soft, sweeten and. season to the taste. When ripe, 
they are better not’ to be stewed before baking. Fill tho 
pie plates ; cover with a thick crust, and bake from half 
to thre^quarters of an hour. 

Cherry Pie. —Stone your cherries, that you may be sur 
they are free from worms. Lay your paste in a deep dish, 
and add a good quantity of fruit; fill the dish with molas¬ 
ses, with a handful of flour sprinkled over, then a nice 
paste, and bake more than half an hour. If sugar is used, 
you will need water and flour. This makes the gravy very 
rich, and the pie delightful. 

Peach Pie —Take juicy and mellow peaches; peel, 
stone, and slice them; then put them in a deep pie-plate 
lined with the under crust; sprinkle through them a suf¬ 
ficient quantity of sugar, equally distributed ; put in about 
a table-spoonful of water ; dust a little flour over the top; 
cover with a rather thick crust, and bake nearly an hour. 

Green Currant Pie. —Currants will make a good and 
wholesome pie at nearly all stages of their growth. They 
only require to be stewed, and sweetened according to their 
degree of acidity, and baked between two crusts in the or¬ 
dinary manner. The addition of a little dried or green 
apples gives a fine, flavor. 

Goosereruy Pie. —This is made in the same way as the 
preceding, but requires a larger proportion of sugar. The 
berries should be nearly, or quite full grown. A little apple 
may be used if preferred. 

Fresh Berry Pies. —Strawberry, whortleberry, black¬ 
berry, and raspberry pies are delicious; are all made in the 
*ame manner: lining a plate with good crust, filling it with 
the berries, add a little sugar, covering and baking. A still 
more delicious pie is made by making a thin short-cake, bak¬ 
ing it, splitting it open, buttering it well, laying on as many 
berries as the bottom crust will hold, sugaring them well, 
putting back the top crust, and eating warm. Try it 

Dried Berry Pies. —Are made the same as fresh, but 
the berries must first be stewed. 


PIES. 


57 


Dried Fruit Pies. —Stew the fruit tender; if apples, 
oass them through a sieve; add lemon peel, or juice, or 
essence. Any kind of dried berries added imoart rickno.s* 
to the flavor, 

Rhubarb Pie. —Take the tender stalks of the plant 
utrip off' the skin ; stew till soft, and sweeten; press the 
upper crust closely Ground the edge of the plate, and prick 
‘he crust with a fork, so that it will not burst and let out 
he juice while baking. It should bake about an hour, ii 
. slow oven. 

Lemon Pies. —Pare two lemons; take out the seeds 
ihop the rind and pulps; add one egg, a small piece o. 
>utter, a small teacup of flour, three cups of sugar, two ot 
.rater. Bake in a paste. This quantity will make two pies. 

Mock Lemon Pie is made by taking a teacupful of grated 
cracker (some use flour), a teacupful of water, an egg, a 
cup of sugar, a bit of butter, and a teaspoonful of tartaric 
acid. 

Plain Custard Pie. —Boil a quart of milk with half a 
dozen peach leaves, or the rind of a lemon. Wheu they 
have flavored the milk, strain it, and set it where it will 
boil. Mix a table-spoonful of flour, smoothly, with a 
couple of table-spoonsful of milk, and stir it into the boil¬ 
ing milk. Let it boil a minute, stirring it constantly; take 
it from the fire, and when cool, put in three beaten eggs; 
sweeten it to the taste; turn it into deep pie-plates, and 
bake the pies directly, in a quick oven. 

Corn Starch Pie. —To one quart of milk put two table- 
spoonfuls of corn starch, and two eggs. Sweeten, salt, and 
season lo the taste. Line a pie-plate with crust, and bake 
as custard. 

Cranberry Tart. —Wash the berries in a pan of water, 
rejecting all.the bad ones; simmer them until they become 
soft and burst open; sweeten with half a pound of sugar to 
a. pound of the f/uit; place it again over the fire till it 
comes to the boiling point; then place it on a thick under 
crust, and bake in a moderate oven. 

Fruit P es. —A vciy little soda added to fruit which is 
extremely sour, makti 1 it more healthy, and saves sugar. 
Too much soda wowld . ‘ake them flat, stale, and unpalafr 
able 


68 


THE DIME COOK BOOK. 


Pies for Dyspeptics. —Apple pies may be made tlmple 
palatable, and healthy, by sifting coarse flour, and taking 
hot, mealy potatoes, and rubbing them in as you would 
butter. Then take water and wet it, rolling the crust, if 
you please, in fine flour, if you wish to give it a whiteness. 
Prepare your apples without butter or spice, with sweeten 
ng only. 

Custard Pies. —Take a colfee-cup of ground rice, wet it 
up with cold milk so as to have it free from lumps; add to 
this two quarts of boiling milk, and let it continue to boil 
till the rice flour is thoroughly swelled; then sweeten it 
with sugar, and salt, to your taste. Bake the pies thor¬ 
oughly on plates, or in deep dishes, with a wheat meal 
crust; or, as some prefer, take Indian meal, sift it dry into 
suitable dishes—this will form a crust sufficiently short, 
and avoid the objection which some have to the use of 
buttermilk and saleratus. The pies should be one day old 
before they are cut. 


PUDDINGS. 

Many puddings, which are usually boiled, are just as 
good baked, and it may be less trouble. For boiled pud¬ 
dings, have the bag clean and strong, soak it in hot water, 
flour it well on the inside ; leave room for the pudding to 
swell, and put the bag in boiling water. 

Christmas Pi.um Pudding.-— A pound of suet, cut in 
pieces not too fine, a pound of currants, and a pound of 
raisins stoned, four eggs, half a grated nutmeg, an ounce 
of citron and lemon-peel, shred fine, a table-spoonful ot 
beaten ginger, half a pound of bread crumbs, half a pound 
of flour, and a pint of milk; beat the eggs first, add half 
the milk, beat them together, and by degrees stir in the 
flour, then the suet, spice, and fruit, and as much milk as 
will mix it together very thick; then take a clean cloth, 
dip in boiling water, and squeeze dry. While the water is 
boiling fast, put in your pudding, which should boil at 
least live hours. 

A Good Ciiristmat Pudding.— One pound of flour, two 
pounds of suet, one pound of currants, one pound of 
plums, eight eggs, two ounces of candied peel, almonds 
and mixed spice accor U \<r to taste. Boil gently for sevei 
horns. 


PUDDINGS. 


59 


A Superior Pl’jm Pudding. —One cup suet chopped 
fine, one cup good molasses, one cup raisins chopped, one 
eup sweet milk, three and a half cups flour, a table-spoonful 
of saleratus, and salt to taste. Make into a battex*, and 
boil three and a half to four hours. Allow room in the 
bag for expansion. 

Baked Indian Pudding. —Scald the milk, and stir in the 
sifted meal to make a batter not very thick. Then add 
two spoonfuls of flour, molasses to your taste, a little salt, 
lemon, nutmeg, or cinnamon, and bake two hours and a 
half. Made in this way, it is quite as good as when made 
with eggs. 

A Boiled Rice Pudding. —Boil a pint and half of rice 
with half a pound of raisins; when the rice is soft, if there 
is water remaining, pour it off, and add a quart of rich 
milk. Let it boil five minutes, and then add four spoonfuls 
of sugar and two eggs well beat, stirring it until the rice 
and eggs are well mixed. Season with a little salt, nut¬ 
meg or cinnamon, and it makes an excellent dish, and one 
easily made. It should boil five minutes, and be stirred 
often. 

Sponge Pudding.- -Six eggs, one cup of butter, one cup 
of cream, two cups of sugar, one teaspoonful of soda", one 
quart of flour. Season with mace or lemon. Bake in a 
slow oven. 

Light Bread Pudding. —Crumble one pint of light bread 
fine, one cup of butter, one pint of buttermilk, one tea¬ 
spoonful of soda, three eggs. Sweeten and season to your 
taste. Bake it in a pan. 

Mush, or Virginia Pudding. —Make one pint of corn- 
meal mush, and while it is warm, put into it half a teacup 
of butter; six eggs, beat very light; one pint of milk; 
sweeten with brown sugar to your taste; season highly 
with lemon. Bake it in a nice pie-crust. 

Floating Island. —One quart of milk, the yelks of three 
eggs, one table-spoonful of flour, stirred in the milk when 
boiling hot; let it just boil; then pour into your dish; 
drop the beaten whites into hot water, and lay on the top 
when cool. 

Custard Pudding—Baked. —One pint of milk, eight 
»ggs, two spoonfuls of flour, two of rosewater, half a nut» 


GO THE DIME COOK BOOK. * 

meg, a little salt, and sugar to the taste. Bake half aa 
r.our. v 

Batter Pudding — Boiled. —Six eggs, six large spoonfuls 
of flour; beat your eggs, and stir your flour gradually into 
them; then stir in a quart of iL.Jk, and a little salt. Boii 
one hour. If boiled in a bag, flour it well; if in a mould, 
be sure and have it full. 

Arrow Root Pudding. — Very Nice . —Three, table-spoon¬ 
fuls of arrow root, mix in a little cold water; free *.t from 
lumps, put it into a quart of boiling milk, stirring it con¬ 
stantly; when cool, beat into it two eggs, to b* served 
with sweet sauce. Bake it for half an hour. 

Sago Pudding. —Wash a teacupful of sago; put in your 
puddiDg-dish, and pour on a quart of boiling water, stirring 
all the time; put in a little salt, and a table-spoonful of sugar. 
The longer it stands thus before baking, the better. Bake 
slowly an hour. Eaten with sugar and butter stirred to¬ 
gether. 

Plain Baked Bread Pudding. —Pound rusk bread flue, 
to five heaping table-spoonfuls of it put a quart of milk, 
three beaten eggs, three table-spoonfuls of rolled sugar, a 
teaspoonful of salt, half a nutmeg, and three table-spoon¬ 
fuls of melted butter. Bake it about an hour. It does 
not need any sauce. 

Economical Pudding. —Keep your pieces of bread, and 
dry them nicely; when enough are collected, soak them 
in milk over night; in the morning drain out all the milk 
you can through a cullender; add to the bread some sugar, 
and a little salt, with some scalded raisins; tie in a bag, 
and boil five or six hours. Serve with sweet sauce. 

Scalded Pudding (for a child or sick person).—Pom 
half a pint of boiling milk on two table-spoonfuls of fiour ; 
let it stand an hour; strain it through a cullender; add 
two eggs and a little nutmeg. Boil or bake for half an 
hour. 

Tapioca Pudding. —To one pint of water, add a teacupful 
of tapioca, and soak over night. In the morning add two 
beaten eggs, three pints of milk, and bake as any other 
Another: Half a pint of tapioca dissolved in a quart o i 
milk, while boiling. Add six eggs when nearly cold, w'tb 
autmeg or cinnamon. Bake ten or fifteen minutes. 


JAKES. 


61 


A Boiled Apple Pudding. —Boil dried apples nearly 
done. Save a teaoup of the juice of the apple, for a sauce. 
Chop them, and mix with soaked bread, and boil in a bag. 
Make a sauce of melted butter, sugar, and flour, with 
enough of the apple juice to give it the flavor of wine, and 
spice with nutmeg. It is excellent. 

Apple Dumplings.— Lay into rolled paste, apples quar¬ 
tered and cored; roll up, and boil in a cloth one hour. 
Serve with a sauce made of melted butter and sugar, flav¬ 
ored with nutmeg. Another method: Lay the apples in 
a small kettle with water sufficient to boil them tender, 
with the paste over. Cover it close, and boil half an hour. 
Serve with sauce. Another: Lay the quarters in paste 
cut round, and tie up in cloths to make them like “ snow 
balls.” Serve with the same sauce. 

Jefferson Pudding.— One pound of boiled potatoes,' 
made into a mash with sweet milk; add half a pound of 
white sugar, six eggs, and one grated lemon; bake forty 
minutes. 

Arrowroot Blancmange.— Mix well two very largo 
spoonfuls of arrowroot in Ijalf a pint of new milk; put an¬ 
other pint on the fire, with cinnamon, or lemon-peel, or 
any thing you may like to flavor itlet it simmer till it 
tastes sufficiently; then take out the cinnamon or lemon- 
peel, and add the boiling milk to the arrowroot and cold 
milk; sweeten it to your taste, and let it boil, stirring it 
all the time till it thickens sufficiently to come from the 
saucepan, when it is fit to put into the moulds. 

CAKES. 

There is more art in baking cake than in putting it to¬ 
gether, though it is necessary to do both with care to in¬ 
sure success. Have a slow but steady oven for all large 
oaves; never allow the cold outside air to strike cake 
when rising in the oven ; never allow the heat to go down 
too quickly, nor replenish the fire while the cake is in. 
Have a good; moderate fire, which can be increased with¬ 
out the addition of fuel. It is best to lay buttered white 
paper in the bottom of the moulds, when of any size. 
Eggs should be kept cold, if desired to make a stiff froth 
of them. Sponge cake, if baked small, takes a quick oven; 
- it should be put in the moment it is made. Jumbles should 


THE DIME COOK BOOK. 


62 

be rolled out iu powdered sugar instead of flower, and also 
take a quick oven. Fruit cake should have a buttered 
paper upon the top also, as it takes a long time to bake 
through, if rich or thick. It is better to add proper pro¬ 
portions (small) of soda and cream-tartar of all cakes than 
to trust entirely to eggs to raise them. 

To Make Icing. —Take one and a half pound of loaf 
sugar; add three gills of tvater ; put it on the fire, and le 
it simmer until it ropes; then put it in a dish, and stir it 
till milk-warm; add the whites of eight eggs well-beaten ; 
beat the whole for an hour, and it will be ready for use. 

A Fruit Cake for a Large Party or Wedding. —Five 
pounds of flour; five of sugar; five of butter; five of 
raisins; five of currants; three of almonds ; two of citron ; 
three dozen of eggs ; four ounces of cinnamon; one dozen 
of cloves ; two and a half dozen of mace; two and a half 
dozen of nutmegs ; five gills of brandy, or lemon brandy ; 
and one table-spoonful of soda. Be very careful in getting 
the right quantity of spice, as all depends on the spice. 

Wisconsin Fruit Cake. —Three-quarters of a pound ol 
raw, salt, fat pork, chopped very fine ; then pour on a pint 
of boiling wafer; one cup of sugar ; two of molasses ; two 
teaspoonfuls «»f cloves; one of cinnamon; one nutmeg; 
two teaspooni xls of saleratus; one pound and a half of 
raisins; also a citron and currants, if liked, and flour as 
stiff as can be stirred; bake very slowly an hour, or 
longer, if necessary, as it -will burn without great care. 
This will make three loaves, and will keep well. 

Fruit Cake.— Take one pint .of light dough ; one tea¬ 
cupful of sugar; one of butter ; three eggs; a teaspoonful 
of saleratus; one pound of raisins ; nutmeg or cinnamon, 
to the taste; bake one hour. Let it stand and rise a little 
before baked. 

Loaf Cake. —Stir into two quarts of flour a pint of milk, 
slightly warmed. *nd a small teacupful of yeast. Place it 
near the fire, where it will rise quickly. When perfectly 
light, work in with the hand four beaten eggs, a teaspoon¬ 
ful of salt, two of cinnamon, a wine-glass of brandy or 
wine. Stir a pound of sugar with three-quarters of a 
pound of butter; when white, work it into the cake; add 
another quart of sifted flour, and beat the whole well with 
the hand ten or fifteen minutes; then set it where it wiX 


CAKEH. 


m 


rise again. When of a spongy lightness, put it into but¬ 
tered cake pans, and let them stand fifteen or twenty min¬ 
utes before baking. Add, if you like, a pound and a half 
of raisins, just before putting the cake into the pans. 

Pound Cake. —One pound of flour; three-quarters of a 
pound of butter; ten eggs; small cupful of water. Beat 
the whites separately. Put an even teaspoonful of soda in 
the water, and two of cream of tartar in the flour. Add 
spices as liked. Rosewater is nice. If desired, add cur¬ 
rants. 

Sponge Cake. —Ten eggs; their weight in sugar; the 
weight of seven eggs in flour. Beat the whites and yelks 
separately, then add sugar and flour. The last thing be¬ 
fore baking, add the juice of one lemon; one teaspoonful 
of saleratus. 

Rice Cake. —Three eggs, and the same weight of ground 
rice and sugar, mixed and beaten well. Bake quickly in a 
mould. 

A Good Tea-Cake. —Pour eggs ; two cups of sugar; one 
cup of butter; one cup of milk; half a nutmeg; one tea¬ 
spoon/ ul of cream of tartar; one-half teaspoonful of soda; 
flour enough to make the right consistence to bake. 

White Cup-Cake. —One cup of fresh butter, two cups o,1 
powdered white sugar; four cups of sifted flour; five eggs, 
one cup of sour cream, or rich milk; soda to sweeten ; a 
grated nutmeg; and a teaspoonful of cinnamon. Bake in 
small tins. 

Delicate Cake. —One pound of flour; three-quarters of 
a pound of butter, fresh, and washed in cold water; the 
whites of sixteen eggs, beaten to a stiff froth. If wished, 
take the yelks of the eggs, and make another cake with 
them ; it will be of a bright yellow; the two are called 
gold and silver cakes, and look very pretty sliced together. 

Cookies without Eggs. —Two cups of sugar; one cup 
of butter; one cup of cold water; one teaspoonful of sal¬ 
eratus ; spice to the taste. Mix stiff, roll thin, and bake crisp. 

Kisses, or Drop Cakes. —One cup of butter; two cups 
of sugar; three-quarters of a cup of water; half a tea¬ 
spoonful of saleratus; two eggs; four and a naif or five 
cups of flour. Drop them on a tin, and put a lump of 
sugar in the center of each. 


04 


THE DIME COOK BOOK. 


The two preceding receipts are very convenient in a 
country where we can get no milk, and eggs are scarce. 

SoFf Cake in Little Pans.— One cup and a half of 
sugar; the same of butter; eight eggs; and half a nutmeg, 
or without if preferred. 

Jumbles. —Two cups of sugar; one cup of sour cream; 
one cup of butter; three eggs; one teaspoonful soda. 

Ginger Snaps. —Two cups of molasses ; one of lard; a 
table-spoonful of ginger; a table-spoonful of saleratus, dis¬ 
solved in as little hot water as possible; flour; roll very 
thin. 

Soda Jelly Cake (delicious).—One teacuj of sweet 
cream ; two of sugar; two eggs ; half a teaspoonful of 
soda; one of cream of tartar stirred in the flour; flour to the 
consistence of batter cakes; bake immediately. 

Tea Cakes. —One cup of butter; two of sugar; beat to¬ 
gether; one cup of sour milk or water; a teaspoonful of 
saleratus; spice with nutmeg or caraway; flour to roll 
out; mix as soft as possible. 

Cream Cookies. —One teacupful of sour cream ; two 
cups of sugar; one egg; teaspoonful of saleratus; flour to 
roll out; nutmeg or seeds. 

Soft Gingerbread. —One cup of cream ; one of molas¬ 
ses ; a teaspoonful of ginger; one of saleratus dissolved; 
a little salt. Bake in half an hour. 

- Faith Cakes. —Two eggs, four table-spoonfuls of sugar; 
a piece of butter large as a walnut; and a teaspoonful 
of saleratus. Fry in the lard to a nice brown. They are 
nice ; try them. 

Gingerbread. —Mix together three and a half pounds of 
dour; three-quarters of a pound of sugar; one pint of 
molasses; a quarter of a pound of ginger; and some 
ground orange peel. 

Ginger Nuts. —One cup of molasses, half a cup of sugar, 
a table-spoonful of ginger, one cup of butter, half a cup of 
sour milk, two teaspoonfuls of saleratus dissolved in boiling 
water, and stirred in after the flour. Make it just stiff 
enough to roll very thin ; cut in small cakes, and bake in 
a slow oven. 

Economical Cake. —Take dry cake, rub fine / add one 


CAKES. 


C6 

egg, one cup of molasses, sweet milk enough to moisten; 
stone and chop some raisins; add half a teaspoonful of 
saleratus; flour enough to make as thick as pound cake; 
beat well and bake, and you will have a palatable cake. 

Excellent Plain Crullers. —One cup of shortening; 
one of molasses, or sugar; one of sour milk; one egg, if 
convenient; cinnamon, nutmeg, or ginger, a teaspoonful; 
a little salt; a teaspoonful of saleratus, dissolved in half a 
cup of hot water. Pried in the lard to a nice brown. 

An Excellent Common Fried Cake. —One cup of sugar, 
one of cream ; three eggs; cinnamon or nutmeg; a tea¬ 
spoonful of saleratus. Cut as jumbles, or in strips, and 
twisted, and fried in lard.’ 

Doughnuts with Sugar. —Make a dough of one pound 
of flour, a quarter of a pound of butter, three-quarters of 
a pound of brown sugar, rolled fine, one nutmeg grated, 
one teaspoonful of ground cinnamon, one tablespoonful of 
brewer’s yeast, and warm milk enough to mix. Set it in a 
warm place to rise, for one hour, or till light; then form 
in twists or squares, fry as before, and drain on a sieve. 

Thin Pound Cake. —Three cups of sugar, four eggs, one 
cup of butter, and flour enough to roll thin. Bake on tin 
sheets. 

One, Two, Three, Four Cake. —One cup of butter, two 
of sugar, three of flour, four eggs, well-beaten; nutmeg, 
or essence of lemon, to season it. 

Seed Cakes. —Take one pound of flour; twelve ounces 
of lump sugar, pounded fine ; seven eggs well beaten with 
the sugar; one ounce of caraway seeds dried and pounded; 
and two large table-spoons of sour cream, with a teaspoon¬ 
ful of pearlash. Bake an hour, if in one large cake; bqt 
if in tins or small ones, fifteen minutes. 

Cookies. —Take half a pound of sugar, one-fourth of a 
pound of butter; stir them well together; dissolve a tea- 
spoonful of saleratus in three-fourths of a teacup of sweet 
milk; add half a nuimeg, grated, and flour sufficient ta 
roll them out easily. Bake in a moderarely heated oven. 


CO 


THE DIME COOK BOOK. 


TEA, COFFEE, jSJSFD CHOCOLATE. 

Green Tea. —Always pour boiling wafer upon green tea. 
Allow it to stand a moment upon the stove or coals; three 
minutes does not injure the flavor of imperial tea, which 
has a large leaf. It is a good plan to rub the tea fine, be* 
fore drawing, to secure the strength as quickly as possible. 

Black Tea —Requires to be well-steeped—from ten to 
twelve minutes i3 not too much. 

Coffee. —Among all the methods of making coffee- 
patent, French, or any other—there is none better than 
the following: Choose good coffee; Java, or some other 
expensive quality, is as economical as the cheaper kinds, 
for it requires a smaller quantity ; brown it, not more than 
a pound at a time, to have it fresh (it should be well-roasted, 
but not in the least burned); grind it moderately fine, just 
before using; mix with it about the third part of an egg, 
or half a one-, where eggs are plenty; add cold water to 
make a paste; put it in the boiler; pour upon it boiling 
water, as much as you are going to require, so as to add 
none after it is taken from the fire; let it boil briskly for 
ten or fifteen minutos, and send it to table without allowing 
it to stand long. By being particular in these observances, 
you preserve ail the aroma and freshness of the coffee, at 
the same time that you secure its strength and richness 
The boiler should always be washed and dried before it is 
put away; the least remains of the old coffee will seriously 
impair the flavor of the new. Housewives who wish to 
excel in making this beverage, if for breakfast, should 
never make it until the family is nearly ready for the table, 
so that it may not be spoiled _by standing. Cream increases 
its excellence very much ; where it cannot be had, scalded 
njilk is thought to be richer than the uncooked, and is a 
good thing in winter, as it helps preserve the heat of tho 
coffee. 

Coffee —To be served after dinner, is made very strong 
and served in small cups, and taken, usually, without sugar 
or cream. 

Chocolate. —Scrape or cut down fine with a knife, the 
chocolate; pour upon it hot water; let it boil up; add an 
equal quantity of milk; when it comes to a boil the second 
time, it is done. 

Cocoa —Is made in the same manner Shells requro 


f 


\ 


JELLIES, PRESERVES, <feO. 


67 


boiling an hour or more ; it does not hurt them to stand 
upon the fire a long time. 

Coffee Milk. —Boil a dessert-spoonful of coffee in nearly 
a pint of milk, a quarter of an hour; then put in a little 
isinglass and clear it, and let it boil a few minutes, and set 
it on the fire to grow fine. 

A Substitute for Cream for Coffee.— Beat up a fresh 
egg; then pour boiling water on it gradually, to prevent 
its curdling. It is difficult to distinguish it from rich cream. 

Parisian Coffee.— This is made by leeching. Many 
prefer it to any other mode. It is very easily made, and 
requires nothing to settle it. Any common coffee-pot will 
answer the purpose, with a strainer formed to fit the top. 
It is made in form like a cup, with a fine strainer made by 
piercing the bottom full of small holes, very fine, and above 
that another not as fine, on which the ground coffee is laid. 
Pour on boiling water, using the same quantity as in other 
modes, and cover it close; when the water is all drained 
through, which will be in ten minutes or less, it is ready 
for the table. Some have biggins made in the French 
mode, but the other answers the same purpose, and is 
equally good. It should stand near the fire while cooking. 
It will leave the dregs tasteless. ^ 

JELLIES, PRESERVES, DRIED 
FRUITS, <ScC. 

Preserved fruit should be kept in a dry, cool place. Care 
should be taken in selecting the sugar with which they are 
prepared, or all efforts to keep them from fermenting will 
be in vain ; powdered white sugar is so adulterated with 
foreign substances, that it will not keep at all; sugar which 
has a strong, slightly acid taste, will be sure to ferment. It 
is safest to carefully clarify even the purest looking sugar. 

Fruit dried , with sugar, about a quarter of a pound to a 
pound of fruit, sprinkled on while drying, is really better, 
as well as healthier, than preserves. It should be packed 
away in jars, or hung away in paper bags. 

The most delicious way in which fruit can possibly bo 
preserved, is by putting up in air-tight cans and jars. Wo 
shall give very full and explicit directions for this, in tho 
kitchen department of the Dime Recipe Book. 

Jellies. —Almost all kinds of fruit will make a nice jelly. 
Plums, cherries, currants, grapes, quinces, peaches, apples, 


60 


TIU5 DIME COOK BOOK. 


oranges, are all delicate and very nice. They should b« 
boiled in considerable water very tender, with the seeds, 
and parts of the kernels. Then strained through a jolly 
bag, and allow a pound of sugar to a pint of juice. Boil a 
while; if boiled too long, it will not form. Isinglass may 
be added if there is a failure, which will be a remedy. 

Apple Jelly. —Take light colored apples ; pare and cut 
them in thin slices into a deep sau epan, with as much 
water as will just cover them ; boil to a pulp, and strain 
through a jelly-bag; weigh, and to every pound of liquor 
add a pound of lump sugar powdered; boil, till it comes to 
the top of the pan, for a quarter of an hour, or rather 
more ; put it into teacups or moulds. The juice of a large 
lemon to every pound of sugar is an improvement; and the 
sugar should be made hot before it is added to the juice. 

Black Currant Jelly. —Boil the fruit till the juice 
flows; then strain it through a jelly-bag, and set it again 
over the fire for twenty minutes; after which, add half a 
pound of sugar for each pound of juice, and boil the whole 
ten minutes longer. 

Gooseberry Jelly.— Take fine gooseberries, not too 
ripe, of any color; wash and drain them, and add a pint 
and a half of cold water to every quart of gooseberries; 
place them over the fire, and boil till the whole becomes a 
Jam ; then strain it well through a jelly-bag. Make a rich 
svrup, in the proportion of a pound of loaf-sugar to a pint 
of the liquor, with a little water, in which the remains of 
the strained fruit have been boiled; when the syrup is suf¬ 
ficiently boiled, add it to the juice, and boil them togethe; 
for a quarter of an hour ; then pour off. 

Raspberry Jelly. —Take fresh, nicely picked raspber¬ 
ries, and simmer over the fire till the juice flows; then 
strain, and weigh the juice ; but boil it for ten minutes be¬ 
fore adding the sugar, which must be in the proportion of 
one pound and a quarter to one pound of jutee; boil five 
minutes longer, skim it, and pour into pots. This is a good 
jel y for flavoring creams, and requires no sugar to be 
added for that purpose. 

Plum Jelly. —Take only those plums which are per* 
fectly sound; remove the stalks, and put them into largo 
stone jars; if damsons, make an incision in each; cover 
the jars with bladder *. put them in deep pans of water over 


JELLIES, PRESERVES, &C. G9 

the fire, and let the water boil gent/y for three or foiu 
bou"S,.till all the juice has come from the fruit; then strain 
through a jelly bag, and boil with an equal weight of lump 
sugar, taking care to stir it constantly. 

Strawberry, Raspberry, Red Currant, or Currant 
and Raspberry Jelly. —Put the fruit into an earthen pan; 
squeeze them well with a new wooden spoon; mix an equal 
weight of sugar in large lumps with the fruit, and let them 
infuse for an hour, that the sugar may draw out the juice ; 
next pour on a little water: If the strawberries are too 
ripe, squeeze in the juice of two lemons: put all this into 
a jelly-bag nearly new ; mix some melted isinglass with the 
juice ; but the whole must be very cold. The proportion of 
isinglass before melting should be at the rate of an ounce 
to four pounds of fruit. 

Moss Jelly. —Soak Carragua, or Irish moss, in cold 
water a few minutes, to extract the bitter taste; then drain 
off the water, and to half an ounce of moss put a quart of 
fresh water, and a stick of cinnamon. Bod till it becomes 
a thick jelly; then strain it, and season p, to the taste with 
white wine and white sugar. This is very nourishing, and 
recommended highly for consumptive complaints. 

Lemon Jelly. —Set a pint and a half of clarified sugar 
on the fire, and dilute it with a little water;*when it boils, 
and has been well skimmed, put in two ounces of clarified 
isinglass with a little lemon-peel cut very thin ; let these 
boil till you have squeezed through a sieve into a basin the 
juice of six lemons; then pass your sugar and isinglass to 
it, and set it in a mould as any other jelly ; when turned 
out, garnish it with dried jellies. * 

Red or White Currant Jelly, made by Boiling.— 
Wiien the fruit is quite ripe, gather it on a dry day ; a9 
soon as it is nicely picked, put it in a jar, and cover it down 
very close; set the jar in a saucepan about three parts 
filled with cold water; put it on a gentle fire, and let it 
Biinmer for about half an hour; take the pan from the fire, 
and pour the contents of the jar into a jeHy-bag; pass the 
juice through.a second time; do not squeeze the bag; to 
each pint of juice add a pound and a half of good lump 
sugar in large lumps; when it is dissolved, put it into a 
preserving-pan; set it on the fire, and boil gently, stirring 
tr.d skimming it the whole time till no more scum rise^ 

3 


70 


THE DIME COCK BOOK. 


i. <?., about twenty minutes: it will then be perfectly cleat 
and fine; pour, while warm, into pots; and, when cold, 
cover them with paper wetted in brandy, and tie down. 

Marmalades. —They may be made of any fruit without 
seeds. The fruit should be boiled very soft, with some of 
the kernels; and all of the pits of quinces, and parings, 
boiled and strained, added to the sugar. Mash to a fine 
pulp, and add sugar in the proportions of the sweetmeats, 
and simmer thick. It should be a smooth thick mass. 
Put up in tumblers. 

Coloring for Jellies, Cakes, etc. —For a beautiful red, 
boil fifteen grains of cochineal in the finest powder with a 
drachm and a half of cream of tartar, in half a pint ol 
water, very slowly, half an hour; add in boiling, a bit of 
alum the size of a pea, or use beet root sliced, and some 
liquor poured over. 

For white, use almonds finely powdered, with a little 
drop of water ; or use cream. 

For yellow, yelks of eggs, or a bit of saffron steeped iD 
the liquor and squeezed. 

For green, pound spinach leaves or beet leaves, express 
the juice, and boil a teacupful in a saucepan of water to 
take off the rawness. 

Italian Mode of Preserving Strawrerries. —Place as 
many berries as will form a layer at the bottom of the dish, 
and sprinkle on powdered loaf sugar; then another layer 
and sugar again. When your dish is sufficiently full, 
squeeze over them the juice of a fresh lemon; stir them 
round before serving, that they may imbibe the lemon and 
sugar. They are said to be truly delicious. 

Strawberries for Tae. —They should have nearly their 
weight in sugar, and a sweet rich cream to serve with them, 
and there is no greater luxury. 

Peaches for Tea. —They should be pared and cut ia 
slices, and cover with sugar and sweet cream. 

Pears for Tea.— Very ripe soft pears may be prepared 
like peaches, and are very nice. 

Pears, Preserved.— These may be preserved whole, 

wed with the stems on, or in halves, cored. Make a thin 
syrup, and boil them tender. If boiled too fast, they wil]^ 
break. They will be sufficiently cooked in half an hour ~ 


71 




JELLIES, PRESERVES, &C* 

r f you wish them nice, let them lie in the syrup, in a jar 
or tureen, two days. Drain the syrup from the pears ; add 
more sugar; boil ten minutes; skim, and put in the pears; 
simmer them till they are transparent; take them out; 
stick a clove in the end of each, and lay them in a jar 
when cool; then pour over the warm syrup. For com¬ 
mon use, they are best done in quarters, boiled tender in a 
little water; then add half a pound of sugar to a pound oi 
pears to the liquor, and simmer them gently half an hour. 
They may be flavored with lemon, if preferred. 

Peaches, Preserved. —If preserved whole, they should 
be gathered before they are fully ripe, and before they 
part from the stone. Pare them, and. boil in the syrup 
gently, until they are' tender. If in quarters, crack the 
pits of half the peaches, and boil in the syrupy strain, and 
cook in the usual way. Put up in jars and glasses. Some 
prefer them cooked in a little water, and the syrup poured 
over them hot. 

If you wish them preserved in brandy, they should be 
gathered before they are ripe, rubbed with flannel, pricked 
with a large needle to the pit, in several places, and run 
the needle down the seam. Put them in cold water, and 
boil them very gently until tender. Take them carefully 
out, and fold them in a table-cloth or soft flannel. Have 
ready a pint of brandy, a pint of the juice in which they were 
boiled, and a pound of loaf sugar. When the peaches are 
cool, lay them in a jar, and pour over them. They may 
be used as a dessert. 

Golden Pippins, to Preserve. —Take the rind of an or- 
ange, boil it very tender, and lay it in cold water for three 
days; take two dozen golden pippins, pare, core, and 
quarter them, boil them to a strong jelly, and run it 
through a jelly bag till it is clear. Take -the same quantity 
of pippins, pare and core them, and put three pounds of 
loaf sugar in a preserving-pan with a pint and a half of 
spring water; let it boil, skim'it well, and put in your pip¬ 
pins with the orange rind cut into long, thin slips; let 
them boil fast till the sugar becomes thick, and will almost 
candy ; then put in a pint and a half of pippin jelly, and 
boil till the jelly is clear; then squeeze in the juice of a 
fine lemon; give the whole another boil, and put the pip¬ 
pins in pots or glasses with the orange peel. Lemon peel 
may be used instead of orange, but then it must only be 
boiled and not soaked. 


1 


• 72 


THE DIME COOK BOOK. 


To Preserve Greenages Whole. —Prick them all ovei 
with a pin; then put them in scalding water, let them sin* 
iner, strain them, and take their weight in sugar; put the 
sugar into the preserving-pan, with a quarter of its bulk of 
water; let it boil well, and skim very clear; put in the 
plums, let them bo'! up once, take them off, and set them 
by till next day , then take them out, one by one, from 
the-syrup, boil it, and skim very clear; put in the plums, 
and let them boil very gently for twenty minutes; take 
them off as before, let them stand till cold, then put them 
into the jars, tying them up very close. 

Green Apricots. —Take those the size of a nutmeg, and 
simmer in water till tender ;-then put them in cold water, 
and next day drain, and proceed as with greenages. 

To Preserve Apricots Whole. —Take ripe apricots, 
slit them at the top, and with a small stick, put in at the 
stalk end, force out the stone; then peel them, and let 
them simmer gently in a preserving-pan with water till 
tender, but not so much so as to break; put them into 
cold water, and the next day drain them on a coarse seive 
for four or five hours ; then put them on a flat earthern 
pan so as not to lay them one on the other more than can 
be helped ; proceed as with the greenages. 

To Preserve Riicbard. —To every twelve pounds of 
fruit, peeled and cut as for tarts, put the same weight of 
lump-sugar, a quarter of a pound of bitter almonds blanched 
and pounded, the juice of a lemon and the peel chopped 
fine. After putting the sugar to the rhubarb let it stand 
through the night, then boil it; when it begins to thicken 
add the other ingredients, together with a wine-glass and 
a half of pale French brandy. A teaspoonful of ginger is * 
thought by some people to be an improvement. 

To Preserve Strawberries. —To one pound of fruit 
add three-quarters of a pound of sugar; pound it fine and 
strew it over the fruit, and let it stand twenty-four hours; 
then set it over a slow fire till the sugar is dissolved; take 
it off and let it stand till cold; make it hot three or four 
times, leaving it to get cold each time ; when the syrup i^ 
quite clear, put the whole into jars or glasses. 

Preserved Grapes in Bunches. —Take out the stones 
from the grapes with a pin, breaking them as little as pos¬ 
sible ; boll some clarified sugar nearly to candy height: 


ALLIES, PRESERVES, &C. 7D 

s 

then put in sufficient grapes to cover the bottom of the 
preserving-pan, without laying them on each other, and 
boil.for five minutes, merely to extract all the juice ; lay 
them in an earthen-pan, and pour the syrup over them; 
cover with paper, and the next day boil the syrup, skim¬ 
ming it well for five minutes; put in the grapes, let them 
Doil a minute or two; put them in pots, and pour the syrup 
over them, after which tie down. 

To Preserve Pine-apples. —Gather the pines with smal’ 
tops, or if foreign fruit, select in the same way ; then with 
a sharp k;:ife tp*ke- out the little prickly leaves between 
each Hake; but be careful not to go too near the top; put 
them into salt and water a little warm, to make them turn 
yellow, which will be in about twenty-four hours; then 
place them on a slow fire in water-and lemon-juice, com¬ 
posed of three parts of the former to one of the latter ; do 
not keep them too long on the fire, for fear of losing the 
top; when they are done, put them in cold water; then 
take them out and let them be thoroughly dried ; put a 
good rich syrup to them, which must be changed for tresh 
jyrup two or three days afterward. This is a West India 
receipt. 

To Prreseve Siberian or American^Crabs. —To one 
pound of crabs, take a pound of fine sugar, the juice of a 
lemon, and a little syrup from common apples. Dissolve 
the sugar in it; let it boil, and skim clear; then prick the 
crabs, and put thenriuto the syrup; let them boil gently, 
till a straw will run through them; put them into pots, and 
cover well with syrup. 

To make Tomato Figs. —Pour boiling water over the 
tomatoes, in order to remove the skins; then weigh them, 
and place them in a stone jar, with as much sugar as you 
have tomatoes, and let them stand tw-o days; then pour 
off the syrup, and boil and skim it until no scum rises. 
Then pour it over the tomatoes, and let them stand two 
days, as before; then boil and skim again. After the third 
time, they are„fit to dry, if the weather is good; if not, let 
them stand in the syrup until drying weather. Then place 
on large earthen plates or dishes, and put them in the sun 
to dry, which will take about a week, after which pack 
them down in small wooden boxes, with fine white sugar 
between every layer. Tomatoes prepared in this inanne? 
wiil keep for years. 


74 


THE DIME COOK BOO*:. 


Frosted Fruit. —Beat the whites of eggs and dip in tha 
fruit; then lay it in finely powdered sugar; lay them on a 
pan with white paper under, and set them in an oven nearly 
cool to dry. When the icing is firm, pile them on a dish 
and set in a cool place. 

To Keep Apples Fre?ii a Year. —Dry sand ; and dry 
your barrel. Put in a layer of apples, and a layer of 
sand, and so on until full; cover it tight; and keep where 
they will not freeze in winter. They will be fair, and fine 
flavored the next summer. 

To Keep Grapes, Plums, etc., through the Winter.— 
Put them in layers of cotton, until your jar is full; cover 
close, and keep from frost. It is said they will keep im¬ 
mersed in molasses. 

To Dry Pears —Pare them very thin before they are 
quite ripe, and simmer in a thin syrup; let them lie a day 
or two, then make the syrup richer and simmer again. Re¬ 
peat this until they are clear; then drain, and dry them in 
the sun or in a cool oven for a short time. They may be 
kept in the syrup and dried as wanted, which makes them 
more moist and rich. 

Another Way. —Take some fine pears before they are 
quite ripe, pare them and set them over the fire in cold 
water ; let them stew till tender ; lift them gently out and 
put them into cold water for a quarter of an hour; then 
drain on a sieve into a. pound of sugar and two quarts of 
water for every fifty pears; pot the fruit, and let it stand 
two hours. The pears must then be taken out, and sus¬ 
pended in a slow r oven, with the large end down, for twelve 
hours. Clarify the syrup in which the fruit has stood, and 
boil it; when quite cold, the pears must again remain in 
the syrup, and be transferred to the oven for the same time 
&s before. Boil the syrup, and continue the process til] 
the pears are perfectly dry. 

To Dry Cherries with Sugar. —To every four pound 
of truit stoned, weigh one pound of powdered lump sugar* 
put the fruit and sugar into a preserving-can ; boil very 
gently for three-quarters of an hour; then put them by in 
a basin with their own liquor till cold; drain them from 
the syrup, and lay them singly to dry on dishes mode¬ 
rately heated; let them remain in the oven till they look 
dry at the top; then take them out, and in a week tuva 


JELLIES, PRESERVES, AC. 


75 


Jiem on to clean dishes, and put them once more into the 
oven as above; take them out, and put them into a jar, 
which must be kept covered as for other preserves. 

To Dry Gooseberries. —To seven pounds of red goose¬ 
berries, add a pound and a half of powdered sugar, which 
must be strewed over them in' the preserving-pan ; let 
them remain at a good height over a slow fire till they 
begin to break; then remove them. Repeat this process 
for two or three days; then take the gooseberries from 
the syrup, and spread them out on sieves near the fire, to 
dry. This syrup may be used for other preserves. When 
the gooseberries are quite dry, -store them in tin boxes or 
layers of paper. 

To Dry Cherries and Plums. —Stone them, and half 
dry them. Pack them in jars, strewing sugar between 
each layer. They are very nice in pies, and otherwise. 

Raspberry Jam. —To each pound of fruit, allow three- 
quarters of a pound of fine loaf sugar. Mash the berries 
and break the sugar. Mix together, boil, stir, and skim; 
the jam will be done in half an hour. Put it warm in 
glasses, and tie up with papers over the top. Other jama 
are made in the same way. 

Green Currant Jam. —Weigh equal portions of unripe 
red currants and sugar; set the fruit Over the fire, at some 
distance, with a small part of the sugar, breaking the fruit 
a little, that the juice may prevent it burning; stir it con¬ 
tinually and let it remain for a quarter of an hour, then 
add the rest of the sugar, and boil up for a quarter of an 
hour longer. 

Blackrerry Jam. —The common blackberry requires to 
be gathered ripe and dry, to be carefully picked, boiled for 
half an hour, and then half the weight of moist sugar 
added, and boiled up again for ten minutes. It is a most 
wholesome preserve for children. 

Greengage Jam. —Peel the fruit and divide; take out 
the stones, and blanch the kernels if you wish them added 
to the jam; boil the broken stones and parings in a little 
water till the water is half reduced, and add a little spinach 
juice to« eolor it; then strain it and put in the preset ving- 
pau with the fruit; simmer a quarter of an hour * then 
add equal weight of sugar; boil and skim for twenty mitt* 
utes longer. 


Tfi 


THB DIMK COOK BOOK. 


PICKLBS. 

Always use the-very best vinegar, and firm, bard frail 
und vegetables for pickling. Never green them in a bras* 
kettle; it is absolutely poisonous. If you use a tin vessel 
for heating the vinegar, do not let it get cold in it. Put 
pickles away in glass or stone jars: cucumbers, when 
pickled by the quantity, may be kept in half-barrels or 
other wooden vessels. 

To Pickle Cucumbers. —Cucumbers for pickling should 
be very small, and as free from spots as possible. Make a 
brine of salt and water strong enough to bear an egg. 
Pour it over your cucumbers, cover them with fresh cab¬ 
bage leaves, and let them stand for a week, or till they are 
quite yellow, stirring them at least twice a day. When 
they are perfectly yellow, pour off the water. Take a 
porcelain kettle, and cover the bottom and sides with fresh 
vine-leaves. Put in the cucumbers, with a small piece of 
alum, and cover them closely wfth vine leaves all over the 
*op, and then with a dish or cloth to keep in the steam. 
Pill up the kettle with clear water, and hang it over the 
fire when dinner is done, but not where there is a blaze. 
The iire under the kettle must be kept very moderate. 
The water must not boil, or be too hot to bear your haud 
In. Keep them over the fire in a slow heat till next morn¬ 
ing. If they are not then of a fine green, repeat the pro¬ 
cess. When they are well greened, take them out of the 
kettle, drain them on a sieve, and put them into a clean 
stone jar. Boil for five or six minutbs sufficient of the 
best vinegar to cover the cucumbers well; putting into tho 
Kettle a thin muslin bag filled with cloves, mace, and mus 
tard-secd. Pour the vinegar scalding.hot into the jar of 
pickles, which should be secured with a large flat cork, and 
an oil-cloth leather cover tied over it. 

Mangoes. —Procure musk-melons as late in the season 

possible; if pickled early, they are not apt to keep well. 
Cut a small piece from the under side; take out the seeds, 
and if the citron or nutmeg melons are used for mangoes, 
the rough part should be scraped off. The long common 
musk-melons make the best mangoes. Soak the melons in 
salt and water, three or four days; then take them out ol 
the water; sprinkle on the inside of the neions, powdered 
cloves, pepper, nutmeg; fill thorn w*< small'strips oJ 


PICKLES. 


i i 

Horse-radish, cinnamon, and small string-beans. Flag-root, 
nasturtions, and radish tops, are also nice to fill there 
with. Fill the crevices with American mustard-seed. Pul 
back the pieces of melon that were cut off. bind it up tighi 
with white cotton cloth, and sew it on. Lay the melons 
in a stone jar, with the part up, that the covers are on. 
Put into vinegar for the mangoes, alum, salt, and pepper¬ 
corns, in the same proportion as for cucumbers; heat it 
scalding hot, and pour it over, then cover with a folded 
towel; let them stand for one night; drain off the vinegar, 
make h hot again, and pour it on ; cover as uefore ; repeat 
thio scalding four or five times, if necessary, until the man¬ 
goes are a fine green; three times is generally enough. 

Tomato Catchup. —Take tomatoes when full ripe, and 
bake them in a jar till tender; strain them and rub them 
through a sieve. To every pound of juice, add a pint of 
vinegar, half an ounce of garlic, sliced, a quarter of an 
ounce of salt, and a quarter of an ounce of white pepper 
finely powdered; boil the whole till every ingredient is 
soft; rub it again through the sieve; to every pound add 
the juice of three lemons; boil it again to the consistence 
of cream; when cold, bottle it, put a small quantity of 
sweet oil on e r ach, tie bladders over and ke5p in a dry 
place. 

Green Tomato Pickles. —Take any size, but those 
ready to ripen are the best, place them in a vessel, aud 
throw on a handful of salt; cover with boiling water, and 
let them stand till cold; then slice them through trans¬ 
versely, once or twice, according to the size ; then lay 
them - in a crock with thin-sliced onions. Prepare the 
vinegar with cloves, cinnamon, and allspice, and pour on 
hot. Cover and set away for a few days. They will be 
found very delicious, and will keep'all winter. Those who 
dislike onions, may omit them. 

Peaches. —Take those of full growth, ripe, but not soft; 
wipe them with a flannel cloth, or pare them; stick three 
or four cloves into each peach; lay them in a stone jar. 
Put half a foncd of sugar to a quart of good vinegar, add 
cinnamon and other spioes to the taste; let the vinegar 
come to a boil, skim, and pour it on the peaches. Let 
them stand two weeks, then pour off the vinegar and boil 
it, aud pour it on again, and they are then fit for uso 


78 


THE DIME COOK BOOK. 


Very Rich Sweet Pickles. —Peel and quarter large 
green musk-melons, or halve ripe cucumbers; scrape out 
all the seed; rinse in clear, fresh water; dry, and lay the 
melons on clean linen, and stick them vitli cloves and 
cinnamon in small pieces; make a syrup of fine white 
sugar; when skimmed, put in the fruit, and cook until it 
looks transparent; then put th & fruit in a glass jar, letting 
the syrup cook until it becomes thick enough; then mix it 
with one gill of good vinegar; pour the syrup on the fruifc 
boiling; cover it with a double napkin until quite cold; 
then tie a piece of cloth dipped in melted beeswax over 
the jar. If the syrup should look thin after a fortnight, 
cook it again until properly thick, and pour it on the fruit 
as before. If water-melon rind is to be used, it is better 
to soak it two days in salt, and three days in alum-water, 
and in fresh water till all the taste is out. 

Another. —For pickling all kinds of fruit to keep good 
the year round, the following rule is safe: To three pounds 
of sugar, add one pint of good vinegar, spices to your taste; 
boil it together; then let it cool; fill the jars with clean 
and sound fruit, such as peaches, pears, plums, cherries, 
and grapes (each kind in a separate jar); then, when the 
vinegar is cool, put it on the fruit; let it stand all night; 
then turn off the liquor, and boil it down a little; then let 
it cool, and pour it in the jars; cover them nicely, and put 
them in a cool place. If, in time, you discover a whito 
scum on the top, skim it off; turn off the vinegar; add a 
little sugar, and boil it; when cool, pour it on the fruit 
again; and you will have a delightful pickle. For peach 
mangoes, these are excellent: Take sound, ripe, free-stone 
peaches; wipe off the fur; split them open; take out the 
pits; have ready some fine chopped tomatoes, cabbage, 
horse-radish, and mustard-seed; fill the vacancy in the 
peach; then place them together, and tie them with a 
String; fill your jars with prepared vinegar. 

Citron. —Cut In shapes; lay in cold water over night; 
In the morning, set them on the fire, in the same water, 
and scald till tender; then wipe them dry; put in a jar, 
and cover with vinegar boiling hot, adding spice* and 
sugar, a teacupful of sugar to a quart of vinegar; cuvef 
up closely, and they will be ready for use in a few days. 


riCKLEa. 




Cmrries. —One gallon of vinegar to three pounds of 
(Sugar; boil down- one-half; spice with cloves, or 3tiek- 
oinnamon, or both; put in cherries and let tnem scald. 
Peaches may be pickled in the same way; they must be 
cut off the stones. 

• 

Cucumber No. 2.—Make a brine by putting one pint o^ 
rockraalt into a pail of boiling water, and pour it over the 
cucumbers; cover tight to keep in the steam, and let thercr 
remain all night and part of a day; make a second brine 
as above, and let them remain in it the same length of 
time: then scald and skim the brine, as it will answer for 
the third brine, and let them remain in it as above; then 
rinse and wipe them dry, and add boiling hot vinegar; 
throw in a lump of alum as large as an oil-nut to every pail 
of pickles, and you will have a fine, hard, and green pickle; 
idd spices, if you like, and keep the pickles under the 
vinegar. A brick on the top of the cover, which keeps 
the pickles under, has a tendency to collect the scum to it- 
*elf which may arise. 

Brandy Peach. — Safe Harbor. — Take large yellow free¬ 
stone peaches, not too ripe; wipe off the down with a 
flannel, and then prick each peach to the stone with a largo 
pin; put them into a pan, and scald them with boiling 
water: cover them and let them rest for a few minutes 
(this is to make them white—the scalding may be repeated 
two or three times), then take them out and let them dry. 
Allow a pound of the best loaf sugar to a dozen large 
peaches. Put the sugar into a preserving kettle, 'lined 
with enamel or porcelain, and melt it, allowing to each 
pound a gill of water, and half the white of an egg; boil 
the sugar and skim it perfectly clear; then put in the 
peaches and give them a boil. Let them stand in the 
syrup till next day^then take the peaches out, set the 
syrup over the fire, and when it has boiled a few minutes, 
put in the peaches and give them a short boil; then take 
them out and let them cold; boil down the syrup to half 
its original quantity, taking care it does not boil long enough 
to become thick. Put the peaches in a glass jar, and pour 
the syrup over them; fill up with brandy, and cover close¬ 
ly. Apricots and pears may be done in the same manner* 
The stems must be left on the pear*. 


f 0 


TLIE DIMS COOK BOOK. 


Peaches aud cherries may be pickled in a syrup made 
of a teacup of .sugar to a teacup of vinegar, and spited as 
above. They are truly delicious. The peaches should be 
carefully pared. 

To Pickle in Brink. —A good brine is made of bay 
.gait and water, thorouglriy saturated, so that some of the 
^salt remains undissolved ; into this brine the substances to 
be preserved are plunged, and kept covered with it. 
Among vegetables, French beans, artichokes, olives, and 
the different sorts of samphire may be thus preserved; aud 
among animals, herrings. 

Tomato Chowder. —Soak a peck of green tomatoes for 
twenty-four hours in salt and water, chop them up quite 
tine in the chopping-bowl, adding three or four onions, 
mix with them a teacupful of white mustard seed ; scald 
sufficient go (TO. vinegar to cover them, spicing it with pep¬ 
per-corns, cloves, and allspice, tied loosely in a thin mus¬ 
lin bag; pour the Vinegar upon the tomatoes, tie up the 
inouths of the jars in which it is put away. One of the 
best pickles ever made. — 

East India Pickle. —Chop cabbage fine^ leaving out 
the stalks, together with three or four onions, a root of 
horse-radish aud a couple of green peppers to . each cab¬ 
bage. Soak the whole in salt and water three or four 
days. Spice some vinegar very strong with mace, cloves, 
allspice, and cinnamon. Heat it scalding hot, add alum 
and salt, and turn it on the cabbage, onions, and pepper, 
which should previously have all the brine drained trom 
them. This pickle will be fit*to eat in the course of three 
or four weeks. 

ICK CREAM. 

To prepare this rather troublesome dainty, so great a 
r avorite at all kinds of festal gatherings, it is almost indis¬ 
pensable to have the regular apparatiff; viz.: a freezer, and a 
tub pierced with holes at the bottom to let off the surplus 
water. But to those who happen to have no freezer, and 
can not readily possess one, a round, tall tin -bucket, with a 
close cover, may be made to answer; though, in this case, 
me cover will have to be removed to stir the cream, which 
will much retard the process of freezing. An old bushel 
basket is as good a vessel as need be for packing the 
freezer. It should be set in the centre of the tub or baa* 


ICE CllEAM. 


81 


ket, and packed closely about with pounded ice and coarse 
salt, in the proportion of two parts,of ice to one of salt. 

When you can procure cream , use it always; no othet 
preparation is as good. Sweeten it very sweet; about three- 
quarters of a pound of white sugar to a quart of* cream • 
flavor it with auv extract preferred; place it in the freezer, 
and keep it thoroughly stiricd. Its lightness, smoothness 
and freedom from harsh, icy particles, will be entirely 
owing to.the care with which it is stirred while freezing. 

If cream can not be procured, use good milk. Bring it 
to the boiling point in a vessel set in water, to prevent 
scorching; beat up two eggs and a heaping teaspoonful 
of corn-starch, or arrow-root, to every quart of milk ; stir it 
In, but do not let it boil, or it will curdle ; as soon as 
thickened remove instantly from the fire, let it get cold be¬ 
fore placing it in the freezer. 

Ice-cream can be colored in the same manner as frosting, 
or with the juice of strawberries. It is ver y delicious when 
strawberries, or other delicate fruit, or jam, is added to the 
cream before freezing; about a pint of berries to a quart 
of cream. When made for a large company, use two 
freezers; have a different flavor and color for each. It is 
more ornamental, and allows persons their choice of flavors. 

Another equally good is this: Three quarts of milk; two 
of cream; three eggs; one and a half pounds of sugar; 
three table-spoonfuls of starch; two of lemon. When the 
milk and cream are at the point of boiling, sdr in the eggs, 
3 ugar, and starch; when nearly cold, put in the lemon aucL. 
stir it well. 

This one we know to be most successful in producing 
good cream : Take one quart of sweet cream, made very 
sweet with best sugar, and flavored; whip it to a light 
froth ; skim off as fast as it is beaten, and put into your 
freezer, uutil all is whipped to a light froth. It will Ireez® 
in less time than any other recipe, and will make fiv 
quvts of delicious cream. 




rHE DIME COOK BOOK. 


Oysters and. other Shell-fish. 

Oysters must be fresh and fat to be good. They are 
in season from September to May. 

The small ones, such as are sold by the quart, are 
good for pies, fritters, or stews; the largest of this sort 
are nice for frying or pickling for family use; the largest 
for frying, broiling, &c. 

To tell Fresh Oysters. —Notice if the shells are 
firmly closed; if open, the oysters are dead, and not fit 
for use. — 

To Keep Oysters. —After washing them, lay them 
in a tub, with the deep part of the shell undermost, 
sprinkle them with salt and Indian meal, or flour, and 
fill the tub with cold water, and set in a cool place. 
Change the water daily, and they will keep fresh a fort¬ 
night. 

Oyster Soup. —Mix three pints each of milk and 
water. Half a pound of butter crackers, or soda bis¬ 
cuit (rolled fine,) should be added with a pint of oysters 
(chopped fine,) when the milk and water comes to a 
boil. Let it boil until the flavor of the oyster is given 
to the soup, and the crackers are well swelled; then add 
salt and pepper to taste, and three pints more of the 
oysters, with a quarter of a pound of sweet butter; 
cover it for ten minutes more, then serve it in a tureen. 
Be careful that the whole oysters do not more than just 
boil up one or two minutes, or they will be tough. 

Fried Oysters.— Large ones are the best. Wipe 
them dry ; dip them in batter, or roll them in flour, or 
cracker rolled fine; fry-them five minutes, with a little 
hot lard in the pan, turning them over carefully. A 
little of the liquor may be added to the gravy in the 
pan, after the oysters are cooked ; dish gravy with the 
oysters. 

Stew'ed Oysters. —From a quart of oysters strain 
off the liquor; add to it half a pint of sweet milk; 
bring it to boil in a stew-pan, with four ounces of but¬ 
ter, a little pepper and salt, and a few crackers rolled, 
or a tablespoonful of flour. Then add the oysters, let 
them simmer a few moments, and serve them very hot. 


OYSTERS AND OTHER SHELL-FISH. 


83 


. Oyster Pie. —Line the sides of a deep pie or pud¬ 
ding dish with a. crust (of puff paste if you wish it 
very rich—of biscuit-dough if plain); fill two-thirds 
full of oysters. Season W'ell with butter, pepper, and 
a very slight flavor of nutmeg; sift in a few crumbs of 
cracker, or a spoonful of flour ; cover with a top-crust, 
and bake in a quick oven, three-quarters of an hour. 

Baked or Scalloped Oysters. —Grate a small 
loaf of stale bread. Butter a deep dish well, and 
cover the sides and bottom with bread crqmbs. Fill 
the dish half full of oysters, with a little ground mace 
and pepper. Cover them with crumbs and small bits 
of butter, strew r ed over themr Then fill up the dish 
with oysters; season them, and cover them as before, 
with crumbs and butter. If the oysters are fresh, pour 
in a little of the liquor; if they are salt, substitute a 
little water. Bake them a very short time. 

Boast Oysters. —Large oysters, not opened ; a few 
minutes before they are wanted, put them on a gridiron, 
over a moderate fire. When done, they will open; do 
not lose the liquor that is in the shell with the oyster; 
send them hot upon a napkin. Epicures think this the 
only way to eat oysters. 

Baw Oysters. —Choose the freshest and plumpest; 
sprinkle with salt, pepper and vinegar, or pepper-sauce, 
and eat them with crackers. 

Oyster Fritters. —Strain some of their own liquor, 
and make a thin batter with two eggs, and some salt 
and flour; stir the oysters in; make some butter and 
lard hot, in a thick-bottomed frying pan, and pour in 
the fritters; let it fry to a nice brown on both sides. 

Or put it in the pan with a large spoon, allowing an 
oyster for each spoonful of batter; the oysters ’ for 
these last must be large; the former may be small. 

Oyster Patties. —Line some small patty pans -with 
a fine puff paste ; put a piece of bread into each, cover 
with paste and bake them. While they are baking, take 
some oysters and cut them into small pieces; place 
them in a saucepan with a very small portion of grated 
nutmeg, a very little white pepper and salt, a morsel 


84 - 


TITE DIME COOK BOOK. 


of lemon peel cut as small as possible, a little cream, 
and a little of the oyster liquor; simmer it a few min¬ 
utes, then remove the bread from the patties, and put 
in the mixture. 

Oyster Catsup. —Take fine' fresh oysters; wash 
them in their own liquor, skim it, pound them in a 
marble mortar; to a pint of oysters add a pint of 
sherry; boil them up, and add an ounce of salt, two 
drachms of pounded mace, and one of cayenne ; let it 
just boil up again, skim it, and rub it through a sieve, 
and when cold bottle it; tlie'n cork it well, and seal it 
down. 

Pickled Oysters. —Let them be fine,and large, and 
put them over a gentle fire, with their liquor; add a bit 
of butter; simmer, and stir, to prevent burning. When 
plump and white, remove the oysters ; spread them on 
a thickly-folded cloth, on a table, to cool. Take of 
their own liquor half enough to cover them, and as 
much good vinegar; make it hot; have ready a stone 
pot or tureen ; put into it a layer of oysters; over them 
strew a salt-spoonful of ground mace, and a dozen 
cloves, allspice, and whole pepper. Then another 
layer of oysters, and spice and oysters alternately; 
then pour over the vinegar and juice. They will be 
fit for use the next day, and will remain good for 
months, in a cold place. They may be put in glass jars 
or bottles; a little sweet oil put in the top of each, and 
stopped and sealed tight, they will keep good for a 
year. 

Clam Soup. —Fifty large or one hundred small clams 
will be sufficient. In removing them from the shell, 
carefully preserve the liquor, which should be strained, 
and to it add a quart of milk and water each ; if the 
clams are large, cut each in two, and put them into it; 
set them over a moderate fire until the clams are ten¬ 
der (about one hour;) skim it clear; put to it half a 
pound of soda crackers, broken small, or half a pound 
of butter crackers, rolled fine; cover the pot for ten 
minutes; then add quarter of a pound of sweet butter, 
and serve hot. 

Clams, Stewed (Soet Shell.)—T ake the clams from 


OYSTERS AND OTHER SHELL-FISH. 


85 


the shell, and free them from the black skin ; wash, and 
put them in the pan, with a little water; stew over a 

g entle fire for half an hour; add butter; dredge with 
our, and salt and pepper to taste; stir in ; cover ten 
minutes, and serve hot. 

Clams, Fried (Hard Shell.) —Get the large sand 
clams;.wash them in their own liquor; dip them in 
wheat flour and rolled crackers, and fry in hot lard or 
beef dripping, without salt; or dip each one in batter 
made as for clam fritters. 

Lobster Soup. —Extract the meat from the shells of 
four hen lobsters, which have been boiled; put the 
spawn aside; beat the fins and small claws in a mortar; 
then place both in a saucepan, with two quarts of water, 
until the whole goodness of the fish has been drawn; 
then strain the liquor. Beat in a mortar the spawn, a 
lump of flour, and butter; rub it through a sieve into 
the soup previously strained; simmer without boiling, 
that the color may be preserved, ten minutes; squeeze 
in the piece of a lemon, with a little of the essence of 
anchovies. 

To Stew Lobsters. —Extract from the shells of two 
lobsters, previously boiled, all the meat; take two-thirda 
of a quart of water, and stew the shells in it, with 
mace, unground pepper, and salt. Let it boil an hour 
or more, till you have obtained all that is to be had 
from the shells; then strain. Add the richest portion 
of the lobster and some of the best of the firm meat to 
some thin melted butter; squeeze !T small portion of 
lemon juice into it; add a tablespoonful of Madeira; 
pour this into the gravy, and when warmed, it is ready 
to serve. 

To Roast Lobsters— Take live lobster; half boil 
it; 'remove it from the kettle in which it is boiling; dry 
it with a cloth ; while hot, rub it over with butter; set 
it before a good fire ; baste it with butter; when it pro¬ 
duces a fine froth, it is done; serve with melted but¬ 
ter. 

Lobster, Cold. —Take the fish from the shell; divide 
it in small pieces ; mash the scarlet meat; prepare salad 


86 


THE DIME COOK BOOK. 


of cayenne pepper, salt, vinegar, and mustard. Add 
oil, if liked. Mix the lobster with this preparation, 
and serve. 

Lobsters, Potted. —Take out the meat as whole as 
you can, split the tail, and remove the gut; if the in¬ 
side is not watery, add that; season with mace, nutmeg, 
white pepper, salt, and one or two cloves in the finest 
powder; put a little butter at the bottom of the pan, 
and the lobsters smooth over; bake it gently. When 
done pour the whole on the bottom of the sieve, and 
with a fork lay the pieces into, potting jars, some' of 
each sort, with the seasoning about it; when cold, 
pour clarified butter over it, but if not, it will be good 
the day after it is done, and if seasoned high and thickly 
covered with butter, will keep some time. Potted 
lobsters may be used cold, or as fricasee with cream 
sauce. 

Tlie Cai’ver's AXan.vi.al. 

To serve a dinner with skill and economy is quite an 
art. It requires practice to make perfect; but a few 
rules and illustrations will so aid the novice that the 
duty of carving will not be one to dismay him. A bad 
carver is a sourte of. mortification to himself and 
friends; and one who does not serve his dishes with 
such economy as to make them go around the entire 
company, is a source of extreme annoyance to the 
housewife. It is very important, therefore, to under¬ 
stand the littfe slight of hand required to dissect a roast 
or fowl properly; and we here add to our volume a chap¬ 
ter which, if studied, even cursorily, cannot fail to be 
of benefit. We give, in our “ Housewife’s Manual,” a 
special chapter upon the art of Serving a Dinner with 
grace and propriety. The host or hostess of even or¬ 
dinary households, will find it a source of assistance to 
them in setting a table and serving the feast, to peruse 
that chapter. 

General Directions. —The carver stands, as a gene¬ 
ral thing, in the act of carving; he can thus work to 
greater advantage. If his chaiiy however, is high, and 
his dish is close to him, he may carve without rising. 
He should also be supplied with a sharp blade. 


TITE carver’s manual. 


87 


Nothing can be done with a dull knife but to make bad 
work. The carver should therefore see that his carving 
knife is in good order. Or, if a guest, is expected to 
serve the meats, let the housewife see to it particularly 
that a sharp knife and stout fork are provided. It is 
an insult to ask a stranger to serve a table with wretch¬ 
ed tools. With fish a trowel is quite requisite, and a 
family which uses fish to any extent should be sure to 
provide the proper instrument to serve them. Also, 
try and have the platter large enough to give the carver 
room. It is almost impossible to cut a joint in a fowl 
cleverly on a narrow platter, without throwing the 
juice or the stuffing over on the table cloth. The gravy 
never should be put in the platter; even the juice should 
be poured out into the gravy dish or “ boat.” The 
carver will be particular, before serving the gravy or 
dressing, to ask each guest if it is desired. To many 
X>ersons gravy on roast beef or roast fowl is very unpal¬ 
atable. It is proper also, in serving gravy or melted 
butter not to pour it over the meat or fowl but to place 
it on one side of the plate next to the food for which it 
is designed as a dressing. If both meat and fowl are 
served at once, (and it is preferable not to load a plate 
with two such dishes at the same time) be careful not 
to pile up the food : a small portion of each, with a 
proper accompaniment of vegetables will make a hearty 
dinner for almost any appetite, particularly if any des¬ 
sert is to follow. It is vulgar to heap up dishes. Serve 
plentifully, but not as if the guest -was a glutton. 

FISH. 

The person who serves fish should always remember 
that the thickest part is usually the choicest . Therefore, a 
careful distributor, before he commences operations, 
will measure with his eye both the number to be served 
•and the size of the fish. All boiled flat, fish, if not too 
small, may be apportioned after the manner of turbot, 
and all boiled fish of similar shape and dimensions to 
mackerel, in the same way as that would be served. 
Fried fish, if not already separated when brought to 
table, is to be cut up in broad slices, the head and tail 
being left on the dish 


68 


/ 


THE DIME COOK BOOK. 



Turbot —Like all flat-fish, is of more delicate flavor 
in the under side, which.is represented in the annexed 
figure, the whole of which is considered unexceptiona¬ 
ble. The finest cuts are those nearest the middle, and 
fin is counted a great delicacy. Insert the fish-knife 
'just below the head at the point marked A, and carry 
it down to the point above the tail, marked B. Serve 
the whole of this upper side in slices from C to D, and 
from C to E, helping always a portion of each. Should 
more be required, lift up the back-bone with a fork, 
and with the knife or trowel separate a portion of the 
upper side. The flesh on this side is firmer than tliat 
of the under side, and for that reason some persons 
prefer it. Always add a portion of the fin as long as it 
lasts. 

* Salmon —Is seldom served whole, a piece out of the . 
middle, whether crimped or not, being that usually se¬ 
lected. Serve in slices, the solid part at least half an 
inch thick, and about five or six inches in length, and 
the thin in less proportions, helping each person to a 
slice of the solid and lean. When the fish is very large, 
like coarse Hamburgh or Dutch salmon, the knife should 
not be allowed to penetrate to the bone. Should a 
small salmon be served whole, recollect that the finest 
part is toward the head. 

Mackerel. —Separate the head from the body, and 
then serve an entire side of a small fish. Where the- 


/ 







this carver’s manual. 89 

# 

fish is large serve only the larger half of a side, the 
part nearest the head being the choicest. Do not split 
the last third to the tail, but serve it as one portion. 
Tims, a mackerel will serve three people. As there are 
fancies about the roe, it is as well to ask which kind is 
preferred. The soft roe marks the male and the hard 
roe the female fish. 



Cod’s Head and Shoulders —If sufficiently boiled, 
is easily served. The back of the fish should be placed 
toward the carver, and the first incision is to be made 
from A to C. Then enter the fish-carver at A, and cut 
down to the bone in the direction of B, and do the 
same from C to D, and help from this- opening, right 
and left, one slice of each to every guest, being careful 
not to make a jagged surface by breaking the flakes. 
The gelatinous parts about the neck and head are 
prized, as is also the sound. The palate and tongue, 
if asked for, must be got at with a spoon. The “ sound” 
lies in the under part of the fish, and is found by intro¬ 
ducing a spoon into it, betw T een the points B and D. 
Some cut the fish lengthwise when not crimped. 

POULTRY 

Requires more careful carving than any thing else 
brought to table. As a general rule the white meat is 
considered the greater delicacy. 

Fow t l, Roasted. —The fork should be placed in the 
centre of the breast, and the knife be carried from A 
to C. Then, inserting your knife under the leg at B, 
cut downwards as far as A, and separate the ligature 








90 


THE DIME COOK BOOK. 


near that joint, when, jerking the leg back, the parts . 
will give way. Next separate the joint at A with the 
edge of the knife, and carry it through to B, when the 



wing is easily detached. Separate the other wing and 
leg in the same way. The merry-thought at D is easily 
removed by inserting the knife according to the line 
marked, and^bending it back. Then remove the neck- 
bone E to D by putting the fork through them, and 
wrenching them carefully away so as not to break 
them. The breast must next be separated by cutting 



right through the ribs to the points C and C. Then 
turn the fowl back upward on your plate, as shown in 
the second figure; cut it up by following the lines G 
to F and H and H, which will give the side-bones. 

Fowl, Boiled —May be cut up in a similar way, 
though some first remove the wing and next the leg. 
By some the side-bones and the liver wing are con¬ 
sidered dainties, while others prefer the merry-thought 
and neck-bones. The prime parts, however, of a fowl, 
either roast or boiled, are generally considered the 
wings and breast, and where ladies are at table, it is 























THE CAItVEIt’s MANUAL. 


91 




. « 

customary to apportion these joints to them. Capons 
and Cochin China fowls may be carved in the same 
•way as a turkey. 

• Turkey, Boiled —May-be served in the same way 
as a boiled fowl, excepting that, as the breast is the 
most delicate part, and affords many good slices, these 
should be cut lengthwise, and, with thin portions of 
the stuffing, be handed round first. Where the bird is 
large, the whole of the breast may be served in such 
slices, and these a judicious carver will eke out with 
slices from the inner* part of the thigh, sending to ladies 
of course, only the former, but to male guests one of 
each. 

Turkey, Roasted —May be served in the same way 
as a roasted fowl, excepting as regards the breast. That 
should be sent round in the same way as a boiled tur¬ 
key. In both cases it must be borne in mind that the 
turkey is a dullard, and though it has a breast-bone, it 
never had a mery-thouglit. Where sausages or forced 
meat balls are piaced on the dish, they must be served 
to every guest. 



Goose. —The first slices should be cut down to the 
breast-bone in the direction of A and B, and be helped 
round as long as they last. Under the apron, which 
must be cut open at F E G, will be found the stuffing, 
a part of which should be served with each helping. 
If more be required, the carver must next proceed to 
take off a leg and wing, by inserting his fork through 
the small end of the former, pressing it closely to the 
body, entering his knife at D, and jerking the leg 
smartly bade, when the joint will separate, and it may 




N 










G2 


THE DnrE COOK BOOK. 


# 

then be readily cut off in the direction D E. The -wing 
is easily taken off. Place the fork in the small end of 
the pinion, and pressing it close to the body, separate 
the joint with the knife at C, and cut off the wing in 
the direction C D. The fleshy part of the wing and 
the thigh* are the most favorite pieces after the breast, 
The one should be separated from the pinion and the 
other from the drumstick. . The neck and side-bones 
should also be served previous to the back or the 
drumsticks. These latter, with ‘‘the mitre,” or lower 
part of the back, are generally reserved for “ devilling.” 

Green~ Goose —Should be cut up like a duck, but 
only about a couple of slices taken from the breast 
before it is served round in separate joints, the remain¬ 
der of the breast counting for one. It is customary en¬ 
tirely to dissect the bird before helping any one at table. 

Duck—M ay be carved in the same way as a goose. 

Ducklings —Are carved in the same way as pigeons. • 



Pigeons —Are usually carved into four pieces, bv 
inserting the knife at A, cutting in the direction of A 
B and A C and then dividing each piece in half. Many^ 
persons cut them through the middle lengthways, and 
serve half the bird to each guest. Half a pigeoL in not 
considered too much to be placed on a plate at once. 

Snipes— Should only be halved. 

Woodcocks, Grouse, etc. —Are carved like fowls, 
if not too small; when they must be cut in quarters. 

Meats, Roast and Boiled.. 

• In serving meats, be careful not to excise “ chunks,” 
nor to place on the dinner plates pieces too thick or 
tod thin. The proper thickness is about the sixteenth 
of an inch to an eighth. 





THE CARVER’S MANUAL. 


63 


Sirloin of Beef.—T here are two ways of carving 
this joint. The better is, by long, thin pieces, fromuA 
to B ; the other way is, which spoils it, to cut across. 



c 


The most tender and best part lies in the direction 
of the line B; there, too, lies some delicate fat. Part 
should be given with each slice. 

Bibs of Beef. —These may be sliced like the sirloin? 
commencing at the thin end and slicing the whole 
length, so as to give a mixture of fat and lean. 

Round of Beef. —Remove the upper surface, as in 
the edge-bone; help to thin slices, with a portion of fat; 
cutting as even as possible, to preserve its beauty of 
appearance. 

Saddle of Muttsdn. —Cut long slices, on each side 
of the back-bone. As some are fond of a joint of the 
tail, they can Easily be served, cutting between the 
joints. 

Breast of Yeal. —Separate the ribs from the brisket. 
The brisket is the thickest part, and a gristly substance. 
Carve each, and help according to preference. 

Aitch Bone of Beef. —Cut off and lay aside a thick 
slice from the entire surface, then help. There are two 
kinds of fat attached to this joint, and as taste differ, 
it is necessary to learn which is preferred; the fat must, 
be cut horizontally; the softer, which resembles mar¬ 
row, at the back of the bone. 

A silver skewer should be. substituted for the one 






\ 


04 THE DIME COOK BOOK. 

which keeps the meat properly together while boiling, 
and it may be withdrawn when you cut down to it. 

Calf’s Head. —Cut the slices from the nose to back 
-of the head to the bone. Should the eye be requested, 
extract with the point of the knife, and help to a por¬ 
tion. The palate, a delicate morsel, lies under the head. 
The sweet-tooth, too, not an inferior delicacy, lies back 
of all the rest, and, in a young calf, is easily extracted 
with the knife. On removing the jaw-bone, fine lean 
will appear. Help to each of these. 



Shoulder of Mutton.— Slice to the bone at the line, 
and help thin pieces from each side. The choice fat 
lies at the outer edge, at 5. Should more be needed 
than can be gotten" from those parts, slice on either 
side of the line 3, which represents the blade-bone; 
and nice pieces may be obtained from the under, side, 
also, by slicing horizontally. 

Leg of Mutton— The nicest part runs midway be- 
tw T een the knuckle and the other end. Thence, cut 
thin slices each way, quite deep. The outside being 
seldom very fat, some favorite pieces may be sliced off 
the broad end. The knuckle is tender, but the other 
parts more juicy, some good slices may be cut length¬ 
wise, from the broad end of the back of the leg. The 
cramp-bone is much thought of by some; to get it, cut 
dow r n to the bone. 

Spare Rib. —Carve, first, slices from the fleshy part. 
This will give a proportion of lean and fat; and being 











THE CARVER’S MANUAL. 


05 


removed, separate tlie rib, breaking it at the point. If 
an entire rib is too much, a slice of meat may be taken 
from between two ribs. 

Quarter of Lamb. —Separate, first, the shoulder 
from the scoven, which constitutes the ribs and the 
breast, by sliding the knife under the knuckle, leaving 
on the ribs a due proportion of meat. Place it on a 
different dish. Now squeeze half a Seville orange on 
the other part, which, being sprinkled with salt and 
pepper, should be carved. This will separate the gristly 
part from the ribs. Now help from either, as may be 
the choice. 

Fillet of Veal. —This resembles a round of beef. 
Like that, it should be carved horizontally, or by cut¬ 
ting the even slices off the top, cutting deep into the 
flap for the stuffing. Help to each person a portion of 
the dressing. 

Pig. —This is seldom .sent to the table whole; the 
cook first garnishing the dish with the chops and ears, 
and dividing the body lengthwise. Separate a shoulder 
from the body; next a leg; and divide the ribs. Some 
prefer the neck, though most the ribs., Help with stuff¬ 
ing and gravy. 

If the head is not otherwise disposed of, the brains 
should be mixed with gravy. 



V 


Venison. — Slices of a medium thickness may be 
given, and plenty of gravy with them. Cut quite to 
the bone in the line a b; then turn the dish with the 
end d toward you, and putting in the point of the knife 
at c d. You may now, at pleasure, slice from either 
side. As the fat lies deeper on the left, those who like 







90 


THE DIME COOK BOOK. 


fat, as most venison eaters do, may be helped to the 
best flavored and fattest slices on the left of line d. 



Ham—M ay be carved three different ways. Usually 
commencing in long, delicate slices, cut to the bone 
through the thick flit. A second way is, to cut a small, 
round hole on the top, taking thin, circular pieces. 
Another way is as shown in the engraving. 

Tongue. —Cut perpendicular thin slices, commencing 
a little nearer the root than the tip. The fat lies under¬ 
side, at the root. 

Leg of Pork.— The^tuffing in a roast leg, will be 
found under the skin, ® the thick end. 


]YEiscellane<yus 


Egg Plants. —Put them into a pot, with plenty of 
water, and simmer them until quite tender. Take them 
out, pull off the skin, and mash them smooth. Mix 
with them some grated bread crumbs, powdered sweet 
marjoram, large pieces of butter, and a few pounded 
cloves. Grate a layer of bread over the top, and put 
the dish into the oven and brown it. 

Egg Plant, Fried. —Pare them thinly, slice,-soak 
over night in salt water, dip the slices in thin batter or 
bread-crumbs, and wy on a griddle with Latter or sweet 
lard. Fry slowly, until it "is thoroughly done. The 
first is a dinner, the last a breakfast dish. 

Chicken Pudding. —Beat ten eggs, add one quart 
rich milk, half a pound of melted butter, pepper and 
salt, stir in as much flour as will make a batter. Take 









MISCELLANEOUS. 


07 


four chickens and cut them up, then put them in a 
sauce-pan, with salt and water, thyme and parsley. 
Boil these until nearly done, then -take out and put 
them in tlid- batter, bake, and send up the gravy in a 
separate dish. 

Apple Pottage. —Take ripe apples carefully pared 
and cored, and put them in layers in a stone or earthen 
jar alternately with la} r ers of-sugar. If the apples are 
sweet, a little lemon or quince- intermingled will give 
it a better flavor. Cover the whole with wheat paste, 
or dough, and place the jar in the oven for baking. Let 
it remain all night, and it will make a delicious dish 
for breakfast. 

Apple Flitters.— Take any large sized apples, ex¬ 
cept sweet, pare and cut them into circular-pieces, about 
a quarter of an inch thick, at the same time taking out 
the cores with a sharp pointed knife. Make some bat¬ 
ter of wheat flour as for common griddle cakes, drop 
the sliced apples into it, have ready a deep griddle or 
spider, into which put about half a pint of lard. When 
it is hot, with a large spoon drop the apples into it. To 
be eaten while warm. 

Picalilli. —Picalilli is a mixture of all kinds of 
pickles. Select pickles, from the salt brine, of a uniform 
size and of various colors; as small cucumbers, button 
onions, small bunches of cauliflowers, carrots cut in 
fanciful shapes, radish-pods, bean-pods, cayenne-pods, 
race ginger, olives, limes, grapes, strips of horse-radish, 
&c. Arrange your selections gracefully in glass jars 
and pour over them a liquor prepared in the following 
manner : To one gallon of white wine vinegar add eight 
teaspoonfuls of salt, eight of mustard flour, four of 
ground ginger, tw T o of pepper, two oi allspice, two of 
turmeric, boil all together one minute; the mustard and 
turmeric must be mixed together by vinegar before 
they are put into the liquor; when the liquor has bail¬ 
ed, pour it into a pan, cover it closely, and, when it has 
become cold, pour it into the jars containing the pickles; 
cover the jars with cork and bladder, and let them stand 
six months, when they will contain good pickles. _ Pic- 
alilly is an excellent accompaniment to many highly 


08 


THE DIME COOK BOOK. 


seasoned dishes; if well put up it will keep for years. 
If 3 r ou like oil in the picalilli it should be braided with 
the vinegar, and added with them to the boiling liquor. 

Quick Pickles. —Take a head of cabbage, slice it up 
or chop it, sprinkle salt through it, let it remain all 
night; chop up an onion with the cabbage, drain it 
through a colander, season it highly with pepper and 
celery seed, cover it with strong vinegar, and it will be 
fit for use the third day. 

Pickled Damsons. —To one peck damsons allow 
seven pounds of brown sugar, half a pint vinegar, two 
tablespoonfuls ground allspice, the same of cloves ; let 
the vinegar and sugar boil, and to the mixture add the 
damsons and spice. They should boil two and a half 
hours, being constantly stirred; when cold, they are fit 
for use. 

Potato Muffins. —One pint of milk, six large pota¬ 
toes mashed, one egg, a dessert-spoonful of butter, and 
one gill of good yeast, 

Drop Biscuit.— One quart of sifted flour, one tea¬ 
spoonful of salt, one beaten egg, one small teaspoonful 
of soda, dissolved in a little hot water, one cupful of 
cream, two cupsful of sour milk, or buttermilk, and a 
spoonful or two of- white sugar. Stir thoroughly to a 
thick batter. Drop with a spoon on buttered tins. 
Bake in a quick oven. 

Brentford Rolls. —Two pounds flour, four ounces 
butter, two eggs, well beaten, two spoonfuls of yeast, 
about a pint of milk. Make a soft dough and set it to 
rise. When light, make it into, small rolls, and bake 
about twenty minutes. 

Crumpets.— Set two pounds of flour, with a little salt 
before the fire till quite warm; mix with warm milk 
and water to as stiff a paste as can be stirred ; let the 
milk be as warm as can be borne with the finger ; put 
a cupful of this with three eggs well beaten and mixed 
with three large spoonfuls of yeast; put this to the 
dough; beat all together in a large pan, add as much 
as will make a stiff batter, and bake in rings or on a 
griddle. 


MISCELLANEOUS. 


99 


Raw Potatoes Fried. —To fry raw potatoes proper¬ 
ly, they should be pared, cut lengthwise into slices an 
eighth of an inch in thickness, dropped into a pan over 
the fire, containing'hot drippings, turned frequently, 
nicely browned all over-but never burned. The addi¬ 
tion of a little salt and pepper, while in the pan, and a 
little flour dredged over them, is an improvement. 

A Nice way to Cook Meat. —Take a couple of 
pounds of mutton, cut in small pieces about the size of 
a walnut, put in a clean iron pot, add half a dozen 
good sized tomatoes, peeled and cut in pieces; salt, and 
if liked, a tablespoonful or more of rice; water enough 
to cover it; let it cook very slowly, and keep it covered. 
This is a nice w T ay to make a stew. 

Best way to Cook Clams. —Take one dozen clams, 
open, saving juice and meat, chop the meat fine. Take 
six eggs, mixing the white and the yolks ; then mix the 
clams,'juice and meat, with the eggs, and* cook over-a 
slow fire, stirring constantly till the mixture has the 
consistency of stiff cream. 

French Mustard. —Put on a plate one ounce of best 
mustard powder; with a table spoonful of salt, a few 
leaves of tarragon, and a clove of garlic mized fine; 
pour on it by degrees a sufficient quantity of vinegar 
to dilute it to a proper consistency—say about a wine¬ 
glass full. Mix with a ■wooden spoon. Do not use it 
in less than twenty-four hours. 

A Delicate Baked Fruit Pudding. —A delicate 
baked fruit pudding may be made by placing in a but¬ 
tered dish a layer of rusk or sponge cake, then a layer 
of any fresh or preserved fruit; raspberries or apricots 
are perhaps the best, butrheubarb or green goosberries 
do very nicely; then another layer of rusks or cakes, 
alternately, until the dish is filled ; pour over all a rich 
custard, and bake about twenty minutes. 

Plum Pudding without Eggs.— Half-pound grate'd 
-bread, quarter pound chopped suet, one tablespoonful 
flour, half-pound dried currants, more than two ounces 
sugar, milk enough to make a stiff batter. Boil in cloth 
four hours, or bake it, adding a quarter-pound of 
raisins. v - 



100 


THE DIME COOK BOOK. 


\ 

Whigs. —Warm a pint and a half of milk, one ounce 
of butter, three eggs, three tablespoonfuls of yeast, flour 
to make a batter, and let it rise two or three hours. 
Bake in rings fifteen minutes. 

Bed Sugar-Beet Pies —Pies made of the red sugar- 
beet are said to be delicious, somewhat resembling rhu¬ 
barb pie in flavor, though more'rich and substantial 
It is seasoned with vinegar, sugar and spices, to suit 
the palate. The root may be used without boiling, 
being chopped fine. Prepare the crust as you would a 
green apple pie. 

Boiled-Cider Pie.— One cup boiled-cider ; one cup 
flour; two cups water; two cups melasses; mix tho¬ 
roughly and bake with two crusts. The above quanti¬ 
ty will be sufficient for several pies. 

Water Melon Rind Preserves. —When the rind 
becomes a little transparent in salt brine, put it into 
fresh water for a day and night, changing the water 
several times, then boil it for one hour very fast in fresh 
water, cover with grape leaves to green them. Take 
them up and drop in cold water enough to cool them 
quickly, then weigh, and to each pound of rind add two 
ounces of sugar. When done, they are very transpar¬ 
ent ; add when cold a few drops of essence of lemon. 

PeXcii Jelly. —Pare well-ripened peaches and re¬ 
move the pits; boil the fruit until quite soft, in water 
.’iiougli to cover it; strain through a coarse bag, and 
add one pound of white sugar to each quart of the 
liquid, boiling down until upon trial it stiffens when 
cooled. If it does not stiffen sufficiently, add a little 
isinglass. Put in jelly-glasses, tumblers or bowls, and 
paste white paper over them. After setting a short 
time in the sun, preserve in a cool, dark place. 

Blancmange of Rice Flour. —Let three pints of 
milk boil; when boiling, add half a pound of rice flour, 
mix with cold milk to a paste. Put in half a pound of 
loaf sugar, a little lemon peel and cinnamon. Let it 
boil ten minutes, stirring all the time. Take it off, 
strain, and pour into moulds. When cold, turn it out. 
Eat witli sugar and cream 


BEADLE’S 


Dime Biographical Library. 


This fine series of books has become a standard library with all who 
desire such books. Each issue is 100 clearly-printed pages, in clear¬ 
faced type, and contains the matter of an ordinary dollar book. The 
subjects chosen embrace some of the most interesting and noted char¬ 
acters in history. The biographies are all originally prepared expressly 
for this series. The list embraces the following: 

No. 1.—Life of Garibaldi, the Washington of Itaiy. 

No. 2. —Life of Daniel Boone, the Hunter of Kentucky. 

No. 3.—Life of Kit Carson, the Rocky Mountain Scout and Guide. 
No. 4.—Life of Anthony Wayne (Mad Anthony), the Revolutionary 
Patriot and Indian Conqueror. 

No. 5.—Life of Colonel David Crockett, the Celebrated Hunter, Wit 
and Patriot. 

No. 6.—Life of Winfield Scott, with a full account of his Brilliant 
Victories in Mexico. 

No. 7. —Life of Pontiac, the Conspirator, the Chief of the Ottawas, 
together with a full account of the Celebrated Siege of Detroit. 

No. 8.—Life of John C. Fremont, the American Pathfinder, with a 
full account of his Rocky Mountain Explorations and Adventures. 
No. 9. —Life of John Paul Jones, the Revolutionary Naval Hero. 

No. 10.—Life of Marquis De Lafayette, the Man of Two Worlds. 
No. 11.—Life of Tecumseh, the Shawnee Chief. 

No. 12.—Life of Geo. B. McClellan, Late General-in-Chief, U. S. A. 
No. 13.— Parson Brownlow, and the Unionists of East Tennessee. 


MEN OF THE TIME. 

--- 

This series embraces fine and authentic sketches of the leading 
Generals of the War —each sketch being accompanied by a por¬ 
trait. The works are very popular, {fnd will be found available for 
reference and preservation. 

No. 1.—Generals Halleck, Pope, Siegel, Corcoran, Prentiss. 
Kearney, Hatch, and Augur. 

No. 2.—Generals Butler, Banks, Burnside, Baker, Stevens, Wil¬ 
cox, and Weber. 

No. 3.—Generals Hooker, Rosecrans, Grant, McClernand, and 
Mitchell. 

BEADLE & COMPANY, Publishers, 118 William St., N. Y. 







BEADLE’S 

DIME SCK library of congresT 




Beadle and Company hare no 
and attractive books, prepared e: 

SP3E 0 014 481 468 A 

Dime American Speantu, • 

Dime National Speaker, [ “ No. 2,] 

Dime Patriotic Speaker, [ “ No. 3,] 

Dime Comic Speaker, [ “ No. 4.] 


These books are replete with choice pieces for the Schoolroom, the Exhibi¬ 
tion, and for home declamation. They are mostly drawn from fresh sources, 
on a variety of public and popular themes, which renders them particularly 
apropos to the times. 

DIALOGUES. 

Dime Dialogues, Number One, 

Dime Dialogues, Number Two. 

These volumes have been prepared with especial reference to their availa¬ 
bility in all schoolrooms. They are adapted to schools with or without the 
furniture of a stage, and introduce a range of characters suited to scholars of 
every grade, both male and female. It is fair to assume that no volumes yet 
offered to schools, at any price, contain so many absolutely available and use¬ 
ful dialogues and minor dramas, serious and comic. 


Dime School Melodist, (Music and Words.) 

This is adapted to schools of all grades and for scholars of all ages. It coo- 
tains the music and words of a great many popular and beautiful melodies, 
with a preliminary chapter on musical instruction especially adapted to 
children. The Melodist will be found very desirable and available. 

Price but ten cents each. Each book contains from 80 to 100 pages. For sale 
by all newsdealers, or will be sent singly or in packages by mail, post-paid, 
on receipt of price. Special terms made to teachers. 

Catalogues of Beadle’s Dime Publications sent free on application. 

BEADLE AND COMPANY, General Dime Book Publishers, 

118 William Street, New York. 














